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Info Details
Country France   
Type Dark   (75%)
Strain Amazon   
Source Brazil   
Flavor Earthen   (backed w/ Twang)
Style Old School      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Basically the Diego Badaró bar in Pralus clothing (which was a Pralus bar in Diego Badaró clothing, if you follow). Either way, proof-positive that so-called 'generic / bulk' beans can bring the chocolate thunder when properly processed.
Appearance   4.5 / 5
Color: obsidian brown w/ light orange-pink cast
Surface: frontside mirror; back has more blemishes than a teenager
Temper: mega-watts
Snap: strong crack; granite edge
Aroma   8.1 / 10
super refresh, light & airy on the initial radar detect... even as butter holds much of the fragrance; caja umbu & white pitanga flowers (Brazilian cherry) along with juicy plum & melons, starfruit & jackfruit; among the lightest Amazons ever until it blows the wrapper completely off with mahogany, mocha &, naturally, brazil nut
Mouthfeel   14.4 / 15
Texture: hang glider
Melt: insanely long
Flavor   41.8 / 50
lignified chocolate -> mollified by increasing acidity from cherry of tart pitanga variety -> bitter resin underside rides thru, blackens fruit to a witches brew of prune, fig, clove & licorice -> starts to wash out a tropical, sub-acid sweep of feral fruits with cellulose, dramatic as the difference between modern & heirloom tomatoes -> Pralus' roasting hallmarks fully kick-in on dark Oreo crust + banana / brazil nut ender
Quality   17.1 / 20
Takes Diego Badaró &, true to from, applies the Pralus heat technique, for darker / less generous offer.

  

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