Color:	light violet-brown
Surface:	mouse droppings in the shape of tiny cocoa petals
Temper:	dessicated
Snap:	n/a

o, the cocoa... laced in bright sugar, mango, & orange

Texture:	gnarled bits (take your motion-sickness pills)
Melt:	nara (from S African artist Dale Berning, meaning the the sound of feet walking across gravel)

hi-sugar cane in its grassen glory -> passing chocolate -> mango sprite mounts to all-out fruit juice -> back biting dirt as nibs take effect -> closes brazil nut -> drains away muddy cola to a soft bottom bitter

Seems more about heavily chocolate-covered layers than nibs but that’s deceptive. Taza’s trademark minimal processing leaves a lot of the ferment on these beans intact; add-in a strong dose of sugar (approximately one-third), ostensibly suppressing the nibs when in actuality they remain an integral part of the perceived sweetness due to their inherent high acidity that’s catalytically converted by all the sugar into brightly sweetened acids... until the end stage when they stick it in the mud to remind where this really comes from.

ING: cacáo nibs, cocoa mass, sugar, cacáo butter, vanilla