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Info Details
Country USA   
Type Dark   (70%)
Strain Ocumare   (Criollo group)
Source Venezuela   (Aragua; Ocumare de la Costa Valley)
Flavor Crossover   (Naked x Fruits/Flowers x Earthen)
Style New School      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Young gun from the Great Plains of the Upper Midwest shoots out a killer hit: grilled chocolate.
Appearance   5 / 5
packaged in tobacco-style pouch
Color: brown & orange centerfold
Surface: sensationally smooth... unadorned - no logo, no ad-man hype... serious stuff: gravitas; plain anonymous plate
Temper: showtime
Snap: perfect pitch & edge
Aroma   6.9 / 10
super-clean if portentous: raisins & walnuts just bounce off huge rubber, petrol, butter, & wax
Mouthfeel   12.2 / 15
Texture: fair amt of plasticity & a little light
Melt: spins true & even; slight astringency
Flavor   45.1 / 50
nutmeg & rare ginger in chocolate quickly gathers tissue & gets meaty & vegetal: sirloin portobello -> petrol intrusion the lighter fluid to charcoal (things are grilling) -> bitter underbelly (black olive) doused w/ grape tones (dry champagne)... darkened & reddened by Tahitian vanilla for sour black cherry twist (essentially a Kirsch Royale) -> pomegranate -> surprise emergence (given the profile so far) of bruised peaches ‘n cream (Criollo genes) + banana leaf -> blends up backyard rum; walnut paste in the after-length w/ araguany (Venezuela’s nat’l tree) leaving slightly bitter & sour tea
Quality   17.8 / 20
A stylistic outlier for the varietal. Roasting on the edge while avoiding the pitfalls of its Great Lakes counterpart – SOMA (who torched Ocumare with a bunsen burner) - as well as relatively short conche, creates good top & bottom profile. Excellent structural balance: head notes, cacáo backbone, & tannic base. Though never completely naked, lots of low-beam chocolate within an arsenal of flavors, including off smoke-tones probably the result of improper post-harvesting techniques.

  

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