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Kakawa

by Cocoa Puro
Info Details
Country USA   
Type Beans   
Strain Criollo   (often)
Source Venezuela   (varies)
Flavor Earthen   
Style Old School      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Tom Pedersen lives on Asylum St., somewhere between Lonely Rd & Lovers Lane. He’s mad crazy - addicted, really – hooked on cacáo & the deeper he gets into it, the deeper still he goes. show more »
Appearance   4.3 / 5
Color: ruddy-speckled light & dark browns
Surface: rugged
Temper: dusted
Snap: crackles like oil in fire
Aroma   9.4 / 10
cacáo vaporizer under a pharmaceutical hood: the confectionary coatings a pure distillate shielding an enclosed bean in a cocoon, preserving itself for the flavor attack
Mouthfeel   13 / 15
Texture: fraggle rock
Melt: anti-melt but collapses nicely & disintegrates w/ ease; expect & embrace the sediment
Flavor   44.2 / 50
explodes out rock candy -> Milk Chocolate swirls up a quick White Chocolate mousse -> crunch begins in earnest w/ a darker pull -> savory nib pellets in a salt-like strike -> dairy swaps out for resident Criollo cream (inherent lactic acid notes of cacáo itself)... streams easy.... -> turns on the hi-beans: brief malted ash -> cocoa-nut (straight chocolate crossed by blanched almond) spurs stronger tannins to walnut -> mocha out
Quality   18.6 / 20
Sugar-coated confectionary components never clash or confuse, just influence the progression even as they recede into the process, always providing a soothing touch for what you’ll comfortably diagnose as benign beans of midpoint roast & ferment, producing at the back-end a light-handed torrefaction drawing out subtlety & finesse of its Criollo heritage.
br> Brilliant concept that hits the middle stroke between satisfying coco-scenti who know good taste, & placating the mass-market cravings for pop-food flavor.

  

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