Color:	forest brown ‘n black + a drop of orange cast
Surface:	poker-face; battle-scarred back
Temper:	semi-gloss; other half semi-rough
Snap:	quiet stealth; coarse edge

hotly alive: cup o’ Joe & puffs of marshmallow against cocoa; shadowy herbal melissa -> tops off vanilla

Texture:	fractured; slight grit
Melt:	layered separation & distribution

cocoa / coffee duke it out; marshmallow cloud hovers in backdrop; upper hand to café -> dives sharply into vanilla (which orchestrates so much profile) -> floral pack: 1st blush white cymes then reddens considerably around geraniums & hibiscus -> breathtaking rosewood adds heft & depth, modulated, again, by vanilla incl brief appearance by a vesicle of sarsaparilla -> coffee comes back up hazelnuts -> finishes astonishing mocha-honey syrup as cocoa, primarily a recessive trait, makes influence known, a magnetic presence felt long in the after-length w/ high-altitude Huíla espresso

Incredible breadth & depth. Being Colombian, Santander knows coffee & chocolate well, & apparently vanilla too - a key driver behind the flavors. Balance so true to components: bitters sit just over the horizon while butter moonshadows the acids into a lunar rainbow for harmonic convergence / A-1 tilt of the titans.

Valrhona’s Café Noir may be Tiffany class but this is the genuine article with on-the-ground dateline integrity as they say in journalism, direct from the source.