CHOCOLATE HANDMADE FROM BEAN TO BAR IN EAST VANCOUVER
LIMITED RELEASE - APAYAO CORDILLERA, PHILIPPINES
Ingredients: cacao beans, organic cacao butter, organic raw cane sugar
VEGAN - GLUTEN FREE - NUT FREE
On a recent trip to the northern Philippines, we searched for a legendary cacao farmer named Ireneo who lives in the mountains of Apayao in the Cordillera region, a place with no cellphone reception, where cacao is transported by a carabao (water buffalo). After a lengthy quest, we managed to find him and fermented his cacao beans in mahogany wood boxes, resulting in this very special batch of dark chocolate. It has notes of caramel, cedar, and toasted almonds.
This is the first Kasama single-origin I try and I find it very pleasant and well balanced.
Its intensity is not excessive, the nose offers spicy and sweet caramel aroma, the flavor is controlled by a combination of a fresh entree on the tongue, then warming spicy undertones leads the road to caramel and almond flavors on a "red cedar" woody background mouthfeel connoted by a slight bitterness too. Perceptible shades of dried fruits (figs) undertones and candied citrus peel finish.
It requires a long time to develop on the palate and concentration. I recommend multiple tasting sessions to be able to fully appreciate its potential.
In conclusion, allow me to cast a glance at the future mentioning Eric Wilson and his thought in "A Shred of Truth" book:
As fallible humans, we usually slip too far over one edge or the other - all wrath and judgment or all grace and love.
Thank you, Kasama for gifting me this bar!