Peru 100
by C-AMARO
Impact
A vampire bar: sucks out all the blood & transfuses the arteries with chocolate.
Ergo this becomes impossible to un-taste.
Ergo this becomes impossible to un-taste.
Appearance 4.7 / 5
| Color: | dark slate brown |
| Surface: | fine lines scored... |
| Temper: | ... into optic twitters |
| Snap: | Inca strength despite slight grain to the break edge |
Aroma 8.5 / 10
deep humus / rich topsoil
Mouthfeel 12.3 / 15
| Texture: | non-adhesive paste |
| Melt: | more pull than push |
Flavor 43.1 / 50
ground cocoa (re: literally the ground) -> good Earth minerals & bitters (a tonic of potassium / magnesium / nitrogen + a little carbon) -> non-chelated hemoglobin -> brief sweet twinkle -> grows vinous as in climbing vines / vegetal action with a side vinaigrette -> raw potato chip -> latent cocoa + grilled brown butter
Quality 16.3 / 20
C-AMARO, no stranger to unsweetened, follows up on its finessed Ecuador 100 with another from neighboring Peru. This less forgiving than that.
Barely bridled; just on this side of the palate, right across from where most just rip the chamber with medieval-level bitterness. Both the sweet twinkle & the chip inflections the redeeming grace to this upper-medium bite Brut.
Reputed to be 'Criollo Chuncho' (hmmm, the fabled Chuncho resided farther south). 8-day fermentation however &, moreover, taste give its genetics away.
One to growl with.
INGREDIENTS: cocoa
Reviewed March 16, 2016
Barely bridled; just on this side of the palate, right across from where most just rip the chamber with medieval-level bitterness. Both the sweet twinkle & the chip inflections the redeeming grace to this upper-medium bite Brut.
Reputed to be 'Criollo Chuncho' (hmmm, the fabled Chuncho resided farther south). 8-day fermentation however &, moreover, taste give its genetics away.
One to growl with.
INGREDIENTS: cocoa
Reviewed March 16, 2016