Info Details
Country France   
Type Flavored   (Coffee; Semi-Dark 55%+)
Strain Blend   
Flavor Earthen   
Style Old School      
Will & skill with so much activity it's physical, as if Bernachon made a boxing ring of the mouth, then invited Frazier & Ali in, who tag-team up with Sugar Ray Leonard & Tommy 'Hitman' Hearns for a little quadrophrenic action. A knock-out. Jump on this.
Appearance   3.9 / 5
Color: topsoil brown
Surface: smudge front; craters on the back
Temper: muddy
Snap: low frequency; coarse edge
Aroma   8.6 / 10
hulked-out / aromatically-accelerated: midnight café on the Left Bank - coffee & cigarettes just blow the doors right off & fill the cobblestone streets, taking on their scents (the croissant patisserie, the newly arrived tang from Beaujolais, & the WC too)
Mouthfeel   12.8 / 15
Texture: soft fudge & flash powder
Melt: comfortable, & fairly fast pneumatic flobot w/ very even distribution
Flavor   44.9 / 50
mainlining: sugar strikes a nerve in the molars' root canal & climbs over a raging shock of razor-sharp coffee in a full-tilt rumble -> center-point chocolate underscores & slowly manages to breakdown the tannins with its own & the aid of cacáo butter to calm them -> mocha -> vanilla oak the backstory -> rejuvenates sweet snapping coffee grains of good sub-acids -> roof caves in from deep pounding chocolate-wood -> splattering cocoa-espresso brings the house down
Quality   18.1 / 20
A really good bar never lets down; it just kills by kick-boxing the face off with thunder & lightning all around. This a bulldozer of immense power & scale that presses the envelope. Tremendous, nearly isosceles triangle between sugar & cocoa opposite the brute strength of coffee, its force-field just too great & delivers in the end on its namesake - café - to send Slitti's version to charm school, intimidated into submission & shattered by comparison. Nor any of the uber-refinement of Valrhona's Tiffany-class Café Noir.

Columbian coffee can be pretty stock stuff (bright acidity, heavy body) but Bernachon's cacáo blend transforms it into a special premium: supremo.

ING: cocoa mass, sugar, cacáo butter, coffee, vanilla bean, non-GMO lecithin


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