Impact
In a place that sports diverse cacáos & a multitude of microclimates, sometimes walking just a little bit seems far & away a whole other country... of flavor.
Appearance 4.8 / 5
| Color: | beautiful blushing cream |
| Surface: | bulging out of its mold |
| Temper: | hi wattage |
| Snap: | pow! sonic boom |
Aroma 8.5 / 10
smoking tobacco & sticky fruit (figs that color up to apricots)
rare rye & caraway along the break wall
aerates grilled fruit!
rare rye & caraway along the break wall
aerates grilled fruit!
Mouthfeel 12.2 / 15
| Texture: | some coagulant... |
| Melt: | ... slows it down |
Flavor 43.7 / 50
super light-breaking shockwaves of bleeding berry (genipap & red currant)... sopping wet -> guava & plum -> solid though momentary choc under-siding -> flitters on that rye from the Aroma -> more fruit acidity surges in (the purple-red skin & yellow pulp of camu-camu for a combined pink effect) & the foundation beneath buckles -> somehow reflates its cocoa base -> exits brief hazelnut & flickering lemon-verbena
Quality 15.9 / 20
Incredibly top-heavy. Matches &, depending on the bar, exceeds Madagascans. Perilously close to stumbling into an acid puddle. Check that: just enough cocoa mass backbone along with a cocoa butter-brace prevent an all-out acid shower from pooling into an acid bath.
Morin goes against house-style with a mild-mannered roast to undercut the bottom base notes & accentuate the upper register.
Presents a sharp counterpoint to Morin's Puira CS flatliner from nearby. Indeed, a blend of the 2 might make for a happy median.
A demonstration that even within the same confined area -- in the small northwest corner of Peru less than 10 miles apart -- the flavors of cacáo can vastly differ despite exhibiting nearly identical phenotype / appearance.
As they say, 'same phenotype / different genotype'.
INGREDIENTS: cocoa mass, sugar, cocoa butter, lecithin
Reviewed April 3, 2013
Morin goes against house-style with a mild-mannered roast to undercut the bottom base notes & accentuate the upper register.
Presents a sharp counterpoint to Morin's Puira CS flatliner from nearby. Indeed, a blend of the 2 might make for a happy median.
A demonstration that even within the same confined area -- in the small northwest corner of Peru less than 10 miles apart -- the flavors of cacáo can vastly differ despite exhibiting nearly identical phenotype / appearance.
As they say, 'same phenotype / different genotype'.
INGREDIENTS: cocoa mass, sugar, cocoa butter, lecithin
Reviewed April 3, 2013