Info Details
Country France   
Type Dark   (75%+)
Strain Blend   
Flavor Naked   (+ Earthen)
Style Classic      
Amer in French means 'bitter'; super is now a universal onomatopoeia. This has a little of one + a lot of the other. The 'Big Brown' of Chocolate - just blows most of the field away with utter disregard & gets your ya-yas off.
Appearance   4.7 / 5
Color: saturated pitch brown + a touch of ruby rust
Surface: classic tablet mold; subsurface backside bubbles
Temper: fairly neutral semi-gloss
Snap: thick pour generates crunching baritone to the roar; sanded cleave w/ occasional air-pocket
Aroma   8.6 / 10
immense... rickedly rich density: coffee grinds grab a lot of air riding over chocolate in several guises (cocoa, fudge, char-roasted brownie, milk choc vanilla, & an off-character grain/legume - soy [lecithin]/hay + BMX rubber too)
Mouthfeel   13.3 / 15
Texture: full-body svelte
Melt: turgid w/ flash powder; good reach around; semi-astringent in mid-pal
Flavor   47.6 / 50
rolling profundo-basso chocolate thunder ("Who knows but that, on the lower frequencies, I speak for you?" - Ralph Ellison) -> deep choc tannins crossed w/ coffee -> savory black olive -> stacks to a towering walnut w/ mild underside bitter -> cut by faint red plum... to red licorice for slight contrastive element off an otherwise wall of brick chocolate detonating some soul-shaking cluster bombs -> alcohol vapor (astringency mounts) -> charcoal flints -> grilled nuts (brazil, walnut, peanut) over barking wood chips for burn & bite -> monster choc bang explodes vegetal-fertilizer action (fern ricochets artichoke & banana leaf) -> no backing down but climbs-down Theobroma to coffee
Quality   18.9 / 20
This solid-brick shit-house of a complex knows its DNAs. Where chocolate-making & math intersect. The correct manner in which Bernachon calculates cacáo content (by mass; & not mass + butter) plus a primordially deep roast, adds up to the Queen of Darkness flirting with Brut(us). Essentially a chocolate equation of 'percolation theory'... a network of clusters that sync-up in an infinitely roasted alignment, filtered thru, oddly enough, vanilla as the thin-skin membrane to reach & hit the C-spot. Phenomenal stacking, strength, & staying power. Just a prime testament to 'screw the single-origins fetish, let's blend'.

PS - yeah, it's mostly uhhhh... whayamucallit, ahh, "Forastero" (+ telltale Nacional [peanut] & Venzy too [plum]) - so whayagonnadoboutit? These beans roll with what Charles Bukowski declared: 'what matters most is how well you walk thru the fire'. Such heavy chocolate bass makes one wonder just how much if any fermentation went into this (an exaggerated comment - perhaps - to underscore the art of blending).

ING: 75% cacáo mass, sugar, cacáo butter, vanilla, non-GMO lecithin


Pin It on Pinterest