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Info Details
Country Ecuador   
Type Semi-Dark   (65%)
Strain Hybrid   (some Nacional)
Source Ecuador   (Manabí)
Flavor Crossover   (Spices/Herbs x Fruits/Flowers)
Style Old School      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Profiles in cacáo seldom combine both warm & cool spice notes together; add yet more contrastive endo/exothermic citrus florals, all interlaced into a latticework of flavor for some kind of wizardry from another century communicating in strange chocolate riddles.
Appearance   3.7 / 5
Color: saturated ferric brown
Surface: diminutive but chunky 50g bar in rectangular shape rather than Domori's thinly spread 50g squares; bubbles, divots, & air-pockets display poor vibration technique
Temper: uneven sheen w/ a fudge gloss to it
Snap: limp & impotent, even for a 65%; horrendous crumble & more air-holes along the edge
Aroma   7.1 / 10
toned-back: laurel wood grain at the bottom but also cereal grains too, topped w/ dull spice; stiff butter rubdown shows sunflower seeds; aerates nicely to a pink citrus blossom
Mouthfeel   12.2 / 15
Texture: dry start hydrates to mouthwatering soft fudge
Melt: well-paced & even
Flavor   43.9 / 50
sugar unleashes grape... stuck in a fudge core -> minor grapevine ash -> eucalyptus uplift -> cardamom -> pink grapefruit blossom the bursting pt to... -> beautifully subtle wintergreen -> orange blossom refresh (crossing over from grapefruit) -> currant (backtrack to earlier grape) -> light coffee -> sweet cocoa treacle tail
Quality   17.4 / 20
The peripherals (Appearance, Aroma, etc) are suspect & the flavor has some off-centered chocolate amnesia in the base (tilted by the use of sunflower for lecithin & no vanilla) but overall taste rather rare & involved. Very carefully husbanded. Really mild roast applied to beans of slightly longer than avg ferment & gentle conche. Big for a 65%... notwithstanding the obvious sugar content.

  

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