Color:	very even brown w/ faint tint maroon
Surface:	unstable / unsettled; scored lines waver some; face scruffed w/ flecks & dust
Temper:	soft shine
Snap:	lower frequencies; coarse edge

dessicated homelessness: picks right up where Appearance left off... dust -> dried cocoa fudge -> helichrysum -> cardboard on pavement; vanilla sweat on top covering drunken, dim balsamic-like ferment

Texture:	granulates soft & dry...
Melt:	... sped away & sheds then fudges down

modified De Vries: green tobac -> green grape / helichrysum -> cardboard platforms Santander-type marshmallow -> souring gooseberry to black cherry -> bitter bean paste -> vanilla obstruction -> bizarre wine café (coffee) ending

Raw uncontrolled edge, deliberately so (minimal ferment, roast, & only quasi-conched via a tempering machine). The result: unharnessed flavors splay in all directions except one... true north - as in chocolate.

One grace note: relatively high sweetness factor despite low sugar content.