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|
|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
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.