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Rio Tocantins

by Luisa Abram
Info Details
Country Brazil   
Type Semi-Dark   
Strain Hybrid   (pending analysis)
Source Brazil   (Rio Tocantins)
Flavor Twang   
Style retro-American      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Headlines blare that the govt of Brazil actually favors... no, it encourages... moreover incentivizes deforestation.

Here's a company striving to do something constructive in a preservation mode instead of not doing a damn thing but talking, tweeting & twitching about it. OMG, so trending right now. The outrage. Evil shaders. (This site -- the C-spot™ -- pleads the 5th.)

Wild-harvested cacáo from the deep removes of Amazônia -- the largest rainforest on Earth. Threatened from all directions; get it before the powers-that-be bulldoze the bounty.

Hopefully the locals who picked these pods will get some too. And why not... included now among the accessories of “Uncontacted” peoples in the Amazonian jungle are bows ‘n arrows + iPhones! No doubt a spot where drone deliveries prove convenient, perhaps even for chocolate like this. Hey, it’s their cacáo, afterall, that went into these bars.
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FULL DISCLOSURE: the C-spot™ holds a vested interest in this venture. These bars therefore are unrated.
Appearance   -- / 5
Color: pinked-out orange
Surface: flakes all over (in need of Head 'n Shouders anti-dandruff shampoo)
Temper: semi-burnished
Snap: deep gong (micro-holes along edge wall)
Aroma   -- / 10
81%
down-home dirty... as in filthy good... topsoil+... very riparian / alluvial... add greens (such as the watercress-like jambu) -> aerates lightly toward mint

70%
tad more tropical than the 81% (above) along the fruited plains + copal fertilizer taking it inland some from the riverbanks into the woods with mud-slurry & smoked spiced-game of the small lizard variety
Mouthfeel   -- / 15
Texture: some rubber...
Melt: ... bounce (lecithin, gasp / heresy, consider it fabric softener)
Flavor   -- / 50
81%
fruit entry, quite defined (pitanga) then more pronounced (toward camu-camu) which overlays for the bulk of the length a mild cocoa substrate that inflects this bar's aromatics (above)

70%
light-breaking pitanga-apricot underscored in sweet sap... constant... continuous... cut by soft resin
Quality   -- / 20
Speculatively an Amelonado type cacáo. Hardly tastes Amelonado at all. Very li'l-to-nil base cocoa flavor. Instead lots of middle range & high end.

A cacáo production center in development. Stay tuned...

INGREDIENTS: cocoa mass, sugar, cocoa butter

Reviewed May 18, 2020

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