Color:	from a distance, blue-grey gun-smoke to the shells (almost slaty) / up-close add russet / magenta; underneath the unhusked beans inhere a rather uniform brown
Surface:	oblong & relatively flat; medium to medium-large
Temper:	nicely polished
Snap:	parched dry (~5% moisture territory)

a little ‘renk’ (Jamaican for foul-smelling / raw smelling): heavy polymers, acetic acid (think vinegar), & isopropyl alcohol -> pinecones provide some uplift -> unpeeled banana-rum flares up; smells just short on the ferment cycle

Texture:	foreshadowed in the Snap: crunchy & crisp
Melt:	pretty even meal

Blue Mt coffee -> white flash from lychee-like guineps & juniper berry -> light topsoil plows over bitter almond & brazil nut -> acrid limestone which hangs around for the remainder -> smoked salt-fish mixed wiith grain (dasheen / Xanthosoma) & ackee -> banana from the Aroma finally pokes thru -> white grape underneath shag + cascarillo bark -> resolves to white rum

True to character & the origin. Pretty fruitful of low chocolate quotient (somewhat expected from an unroasted cocoa) yet well-contained in its bitterness.

The growers in St. Mary’s Parish like Chamba Lloyd Scott & Steve Belnaviz know their beans of some considerable genes. Cunningly husbanded, giving ‘em the old-skool treatments with tender ferment laid out in the sun-drier, & then what could pass for a foot-massage on these beans' polished skins.

Nice.

ING: cocoa bean

Reviewed July 2011