Color:	brown + rouge = heavy red-brick
Surface:	great plate; only minor uneveness on the scoring
Temper:	semi-flat, contributing to its look of weighing a ton
Snap:	crumbling bass-ment; coarsely sanded edge

cedar & ceiba planks just soursopped in guanabana -> raw cocoa edge + green walnut punctuate

Texture:	powdered silk
Melt:	flash dissolve

rings up soursop -> petrified ceiba & clay -> raw-like cocoa tempered by sugar & notes of banana/pumpkin -> more tannic (re: bitter) cocoa -> coupled w/ guava -> banana leaf -> vanilla-walnut ending; major green banana & green tea astringency the postscript

Under-refined. A relatively hands-free approach never generates big centerpoint chocolate flavor (or otherwise) in the crosshairs. Unlike Domori who calibrates & tweaks at least 1 step in the processsing chain in his ‘low-impact’ style to accentuate a feature, draw it out, raising the bar up overall from ground level forest-floor flavor. No-to-low conche here (a quasi-conche using a temper machine accounts for that sensational flash-flood melt), a baby roast (could easily grow some since the Maillard reaction in this is undeveloped), & a blend suffering from a 2-fold hit of imbalance on one hand (there’s acidic / bitter / sweet symmetry &, true/due to Taza’s signature, it all comes off mostly green) + on the other post-harvest crop issues. All conspire to deliver more cachet than performance: a site-specific taste of the landscape on which it sprouted.

Sourced from Chocosol – the Canadian group of ethical integrity doing good works, practing ‘eco-int’l’ & direct-trading throughout the subtropics.

ING: cocoa mass, organic sugar, organic cacao butter, organic whole vanilla beans