Primitive privations for jaded taste buds that have been scoured & scrubbed. Or for the merely curious desirous of some wreckage. Lets loose an appreciation for the combined talents of Mayans & Euros who eventually refined a nasty bitter bean.
Appearance 3.2 / 5
Aroma 8.8 / 10
crazy nuthouse, just about every one under the sun, centered around almond, pecan, peanut, lesser brazil & pistachio -> morel mushroom, dried earth, wood; &, oh, cocoa... rich, deep, penetrating w/ slight acid ferment; broken open, up their guts w/ cheese & sweat – ginchy funk-de-funk in the trunk kind of stuff
Mouthfeel 10.1 / 15
Flavor 35.9 / 50
Barney Rebel-style bluestone cement (yabba dabba doooo)... good minerality -> hacking & whacking thru a thicket of vines, bark, & twigs -> turns sour, then rubbing alcohol (nostril-flaring / head-clearing) for the necessary survival kit -> chewed earth requiring more mastication -> graveyard dirt (back in ‘savannah Corallo’) -> reprieve on morel mushroom –> bramble of God-deliver-us nuts (mostly raw almonds, pistachio, pecan) -> return of the spirit in the guise of metallic liqueur -> ends long & strong on eternal nutmeat w/out ever leaving the mouth - unless you can find & grab a licorice stick to brush it out
Quality 18.7 / 20
Rugged rumble / high intensity alert. Torrified yet still retains raw wilderness (in dry form). Superb work as far as tempered acidity & controlled bitterness goes, via well-calibrated ferment/roast. Corallo knows this bean as his own but, in this particular format, do the ends justify his laborious means?