Color:	coral brown
Surface:	scored into deep & wide valleys of some Mayan lost-city temple w/ the ziggarnaut tops cut off (Lubaantun-style, for instance); out back a gi-normous swale eddying in a mud-pie
Temper:	uneven, probably from plastic wrapper erosion
Snap:	rotted & limp

thick, massive cocoa-fudge cut by sharp sapodilla & rosewoods -> eventually opens pineapple &, admittedly, some compost

Texture:	powderful
Melt:	antsy

papaya slides over powdered cocoa -> slips into fudge -> heliochrysum -> light soursop suffusing cocoa -> pronounced vanilla the bridge to aromatic woods balancing the scheme in faint background bitter/acid bath -> comes out the wash chocolate-pineapple; cashew after-draw + alluring heliotropin (especially its almond-floral component) almost fuses cotton candy

Seemingly benign yet deceptively potent beans – CBS (Cocoa mass-Butter-Sugar ratio) ~2:4:5 attests to that. Mildly fermented inside a heavy-scented wooden sweat box (Manilkara zapota aka sapodilla) imparting its own flavor, a sauna basically, & an immediate plot of territorial rendering. Then applied a light roasting, probably in a convection oven as some portions feel barely baked, generating those undeveloped quasi-raw effects at mid-palate in danger of falling apart... those wood tannins potentially fighting fruit acids but whole vanilla (plaguing the textural mechanics) pulls it back & integrates the package so the rest harmonizes well with itself.

Overall singular taste & fresh-direct if simple & unrefined.

ING: cocoa mass, sugar, cacáo butter, vanilla

Reviewed Autumn 2009