Color:	omega brown
Surface:	pellets
Temper:	semi-glazed
Snap:	n/a

balanced contrast of acrid cocoa + a sweet mix of black (berry), yellow (pineapple), orange (papaya) & red (rose) surrounded in diesel fumes

Texture:	excellent dichotomy between soft glaze cover & crunching nib kernals
Melt:	collapses evenly though never disintegrates completely as fragments remain along w/ trademark Ecuador astringency

bumps out orange spray -> mango -> chocolate bang -> nuts (pecan / brazil) -> powerfully sinuous subsoil elements (especially truffled mushrooms get a little wormy) -> goes out on a good bitter hit; blackberry carnation in the everlasting after-math

From a line that’s about as predicable as a lotto scratch-card, these consistently standout. Strikes a nice midpoint between Santander’s stylized candied nibs & Theo’s crude-fiber; basically a drier/darker shade of Coppeneur’s from the same origin. Earthen components cuffed in enough sugar (perhaps a few grams too many) plus a very sure-handed roast tweaks out all those detectable nut tones of exceptional clarity while leaving some acids to bracket the progression in fruit at the opening & closing measures for a taste that has Ecuador all over it.

ING: cocoa beans, cocoa mass, sugar