Color:	brown & orange centerfold
Surface:	sensationally smooth... unadorned - no logo, no ad-man hype... serious stuff: gravitas; plain anonymous plate
Temper:	showtime
Snap:	perfect pitch & edge

super-clean if portentous: raisins & walnuts just bounce off huge rubber, petrol, butter, & wax

Texture:	fair amt of plasticity & a little light
Melt:	spins true & even; slight astringency

nutmeg & rare ginger in chocolate quickly gathers tissue & gets meaty & vegetal: sirloin portobello -> petrol intrusion the lighter fluid to charcoal (things are grilling) -> bitter underbelly (black olive) doused w/ grape tones (dry champagne)... darkened & reddened by Tahitian vanilla for sour black cherry twist (essentially a Kirsch Royale) -> pomegranate -> surprise emergence (given the profile so far) of bruised peaches ‘n cream (Criollo genes) + banana leaf -> blends up backyard rum; walnut paste in the after-length w/ araguany (Venezuela’s nat’l tree) leaving slightly bitter & sour tea

A stylistic outlier for the varietal. Roasting on the edge while avoiding the pitfalls of its Great Lakes counterpart – SOMA (who torched Ocumare with a bunsen burner) - as well as relatively short conche, creates good top & bottom profile. Excellent structural balance: head notes, cacáo backbone, & tannic base. Though never completely naked, lots of low-beam chocolate within an arsenal of flavors, including off smoke-tones probably the result of improper post-harvesting techniques.