recipe - 70% cocoa, dark roast, medium conche, single origin cacao from Jamaica. Ingredients: cocoa nibs, cane sugar, cocoa butter.
profile - A fast, earthy start, musty and bold, tannin, velvety feel, medium finish.
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1 comments:
I can't believe 205 and 206 are the same except for longer processing. 205 is so different and is more earthy and woody.
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