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Info Details
Country San Principe   
Type Beans   (100%)
Strain Monka   (Amelonado; Amazon)
Source Príncipe   (Plantacao de Terreiro Velho)
Flavor Earthen   
Style Old School      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Primitive privations for jaded taste buds that have been scoured & scrubbed. Or for the merely curious desirous of some wreckage. Lets loose an appreciation for the combined talents of Mayans & Euros who eventually refined a nasty bitter bean.
Appearance   3.2 / 5
Color: squirrel brown
Surface: skins alive
Temper: n/a
Snap: n/a
Aroma   8.8 / 10
crazy nuthouse, just about every one under the sun, centered around almond, pecan, peanut, lesser brazil & pistachio -> morel mushroom, dried earth, wood; &, oh, cocoa... rich, deep, penetrating w/ slight acid ferment; broken open, up their guts w/ cheese & sweat – ginchy funk-de-funk in the trunk kind of stuff
Mouthfeel   10.1 / 15
Texture: rough-hewn
Melt: teeth breakers
Flavor   35.9 / 50
Barney Rebel-style bluestone cement (yabba dabba doooo)... good minerality -> hacking & whacking thru a thicket of vines, bark, & twigs -> turns sour, then rubbing alcohol (nostril-flaring / head-clearing) for the necessary survival kit -> chewed earth requiring more mastication -> graveyard dirt (back in ‘savannah Corallo’) -> reprieve on morel mushroom –> bramble of God-deliver-us nuts (mostly raw almonds, pistachio, pecan) -> return of the spirit in the guise of metallic liqueur -> ends long & strong on eternal nutmeat w/out ever leaving the mouth - unless you can find & grab a licorice stick to brush it out
Quality   18.7 / 20
Rugged rumble / high intensity alert. Torrified yet still retains raw wilderness (in dry form). Superb work as far as tempered acidity & controlled bitterness goes, via well-calibrated ferment/roast. Corallo knows this bean as his own but, in this particular format, do the ends justify his laborious means?

  

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