by Cocoa Puro
Info Details
Country USA   
Type Beans   
Strain Criollo   (often)
Source Venezuela   (varies)
Flavor Earthen   
Style Old School      
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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