Color:	vermillion brown
Surface:	swirly gig
Temper:	smudged with fingerprints
Snap:	a buttoneer

another of those stone-ground workups, this one forming a molasses-inkjet well
let it air… & some palm, cardboard & bromeliad circulate

Texture:	gum paste
Melt:	a protractor

unpacks an immediate grape attack -> dark, almost topsoiled chocolate -> that molasses-inkjet from the Aroma to the foretaste -> off-note (detergent) flickers but holds back -> sichuan tingle (no heat, just the sensation) -> skin of dried black fig & black walnut shell -> uncured tobacco

Brazen, indeed, for a startup to come out of the gates with 80%. Then again, it jumps forth with a Belize, one of the tried 'n true time-tested origins since… well, since well before anyone currently on this Earth was born by about 25 generations prior to now.

So true it generates a fantastic beginning for an 80% in shades of Anonymous' Coto Brus. Alas, fails to sustain it as the Flavor reverts to the murkier aspects in the Aromatics. While deterioration sets in, the bar never collapses into the abyss, supporting itself just enough to stay above threshold.

Potentially strong CQ (Chocolate Quotient) or base cocoa notes left in the subterranean folds awaiting further development with more sugar & refinement.

All in all, a hopeful foundation upon which this label can build.

INGREDIENTS: cocoa mass, sugar

Reviewed January 19, 2014