Cacao Origin: La Mar, Ayacucho, Peru

Coffee Origin: Etiopia, Nensebo Refisa

Coffee Variety: Kurume, Welisho

Ingredients: Cocoa beans, cane sugar, coffee beans, cocoa butter

Maker`s description:

What happens when two artisans meet and combine their know-how? You get a unique chocolate bar that will make you travel for a moment, from Ethiopia to Peru, flavors of black tea and jasmine to those of spice bread and pecans. It will be impossible to keep for the next day!

About the coffee, I read on 94 Celsius that the Refisa washing station is located in the western part of the Arsi region in Ethiopia where more than 390 small producers carefully harvest their coffee cherries. The producers grow several ancestral varieties. For this batch, the selected grains are mainly Kurume and Welisho varieties. The coffee is paid a premium price. Part of the money is being used to create a local school for children in the area and to improve the infrastructure of the washing station. This specialty delivers beautiful notes of peach, white tea, and honey.

Shiny and homogeneous on the surface

Medium brown color *** (caramel-like)

Aroma: acacia honey, sweet coffee, sweet licorice, hazelnuts, chocolate, citrusy

Warm mouthfeel with a refreshing impact of the tongue

Texture: creamy and pleasantly crunchy

Snap: ***

Structure: ** (hardness)

Texture: ******

Roundness: *******

Sweetness: ******

Aromatic finesse: ********

Acidity: **



Intensity: ********

Complexity: *******

Lenght: ********

Flavor profile: the first impression is very sweet and crunchy with delicate coffee notes, brown sugar, caramelized hazelnuts, and licorice. Towards the end, it develops an exquisite mouthfeel greatly impacting the aromatic aftertaste: tender and floral, berry/wine undertones, honey, citrusy acidity... think about "Delizia al Limone", meaning a nest of sponge cake stuffed with lemon cream (Costa d` Amalfi lemons), or "Lemon amaretti cookies", another typical Italian delicacy. During the tasting experience and as a final touch on the tongue prior to the extinction of any traces of flavors, it also represents the same finesse of white tea with floral sensations, vanilla, honey, peach blossom, citrus, delicately vegetal like sugar snap peas, tenderly herbaceous, with a surprising lack of astringency, and a hydrating effect on the palate with a soft fresh ginger water feeling.

It is a decidedly unusual and intricate coffee inclusion bar, with a surprising conclusion.

Values expressed in stars from 1 to 8. If the bar is extraordinarily close to perfection, I can go up to 10.