/ck/ - Food & Cooking

New bins n' choc bruhs

Zinash Adugna G1
>This coffee from the Yirga Chefe region is produced by Zinash Adugna, who owns 3.6 hectares at an altitude of 2000 metres. Zinash is married with 5 children. Her farm is located in the village of Harfuso Waro. The ripe cherries are pulped at the washing station. The coffee is then fermented for 72 hours. It is then washed and dried in the sun on African beds. This coffee has aromatic notes as varied as citrus fruits, flowers and caramel, with a very delicate body.

Taste delicious, 1:1.5 nice and thicc mouthfeel, balanced as fuck, pairs with the San Ignacio like mom and pop.
Feint tomato taste balanced by some sweetness with a finish of some gentle acidity. Was roasted last week, so i'll see how it matures with some rest.
Nibbled on the chocc so no aftertaste report.

San Ignacio 70 (2022 harvest)
>This tender and unctuous Cru de Terroir, totally devoid of acidity and bitterness, presents delicate floral and ripe fruit notes on a slightly caramelised chocolatey base.

>Located between the foothills of the Andes and the Amazon, in the far north of the country, the province of San Ignacio is bordered by the the Rio Marañon valley and its steep canyons.
>Despite its high altitude, between 1000 and 1250 metres, its exceptional microclimate and its isolation have allowed the conservation of a variety of cacao long considered extinct: a genetically perfectly pure Nacional.
>Since 2010, this cacao has been the subject of an exceptional preservation programme, thanks to the support of 400 farmer-owners in the region, gathered around a model post-harvest treatment center.
>After several years of experimentation, a strict fermentation and drying protocol has been developed, allowing the perfect expression of the extraordinarily delicate aromas of this cacao, unique in the world.

Also tastes delicious, on the sugary side as i tend to prefer higher cocoa. Caramel and honey are the most prominent flavours.