Color:	sierra brown
Surface:	flagstone block, solid enough for pavement, & in keeping with the stone paved terraces & walking paths of the Tairona people at Cuidad Perdido ("the lost city" known as Teyuna) over wildly rugged terrain (a topographical 3-D map w/ huge milky-way sized whorls, crenulations, rivers, mt ranges, & bubbles)
Temper:	direct opposite of its surface: flat
Snap:	powerful; rough edge w/ air pocket vents

clears the atmosphere & surrounding area: primordial... overall dark tone; very forested (exotic woods), cut by marshes & acidic bogs; mild nut milk the lone familiar scent to hold onto

Texture:	full-bodied thicket; smooth by Domori standards
Melt:	elapsed

glorious, if all too brief, opening: drop of mother's milk for a Milk Chocolate moment in the spotlight -> currant flows redder to tamarillo then strawberry -> peaks on rose & a rapid inflorescence of malanga -> cashew & brazil nut mix up the batch into chicle (or chic-lets - chewing gum from the natural rubber plant) -> abrupt pivot, as an overhanging acid forms a cloud forest (guava, granadilla, & curuba [RE: banana/passion-fruit]) negating a lot of preceding flavor underneath -> bitter wood / taproot arracacha (starch) pops thru like a vampire meeting a pre-historic sunrise w/ beams of dim honey lifted from the tombs for millennia -> all that vaporous acidity distills into rum that rubs alcohol across the palate

Shades of S-Bs Cuyagua without the restraint - believe it or not. Even more reminiscent of Askinosie's Soconusco (since research continues to discover a possible pre-Columbian connection between Santa Marta & Mexico, maybe there's more to the story). The link here? A dirty hybrid; starts with true heirloom Crioillo taste that degenerates into latter day flavors (raw 'apio criollo' - celery creole), for an unnatural 'blend' suiting itself poorly. Domori could've done more to mollify acidity but he undoubtedly realizes that would just wipe-out the final vestiges of any Criollo in the flavor matrix.