Impact
Appearance 2.4 / 5
| Color: | light brown / cream orange tint |
| Surface: | lunar landscape |
| Temper: | flat |
| Snap: | loud; rough dry edge |
Aroma 6.8 / 10
a periodic table of chocolate elements: acetic acid, carbon hydroxyls (alcohol), monosaccarhides / glucose (simple sugars) & yeast
Mouthfeel 11.7 / 15
| Texture: | gravel pit |
| Melt: | choppy |
Flavor 43.4 / 50
meek & overall mild: brown sugar w/ a drop of wintergreen birch -> early chocolate bang -> spun cream -> Porcelana-like simplicity & steadiness... no green notes, no alcohol, no low-ferment -> the nib impact? – crystalizes texture & taste as if carmelized -> fades naked chocolate
Quality 17.7 / 20
Strange & surprising: sugar rules out, as does bean selection. Domori’s own notes claim a “blend of Venezuela Trinitario-type”, lopping Rio Caribe & Carenero under the Trinitario mob label. Instead, a more pedigreed flavor progresses, possibly from Hacienda San Jose, a relaxed low-to-no Porcelana-type bitterness / acidity (maybe more of that stuff’s laying around than reported). Relatively modest cacáo-content (60%) seems justified on the surface because nibs should buttress it. That too ends up going by the boards, as these nibs only serve to reinforce overall sweet & light approach.