Georgia Ramon Chuncho Peru 74%
Georgia Ramon - Chuncho Peru Cusco Valley - Dark Chocolate - 74%
Cacao origin/type:
Purely made from Chuncho beans from the Cusco region, harvested by a farmer cooperative in the Urubamba valley
Ingredients:
Cocoa beans, cane sugar, cocoa butter
Other facts:
Made in Germany (Georgia Ramon, Bonn), BMEL seal for organic farming
"Georgia Ramon is a neologism made up of the first names of the two founders, Ramona Gustmann and Georg Bernardini. The former co-founder of the confectionery and chocolate manufacturer Coppeneur and author of the book "The Chocolate Tester" did not stay out of the business for long. In addition to running a store, café and confectionery, Georgia Ramon now also produces bean-to-bar chocolates of various cocoa origins."
With rare cocoa varieties and high quality production, they are one of the most respected and in the last 5 years also internationally most accomplished independent manufacturers of high quality chocolate, they were therefore also selected in 2017 as the international newcomer of the year at the most famous award ceremony by the "Academy of Chocolate" in France.
Nicely designed packaging, an otherwise quite simple cardboard envelope to open and easily reseal via a sticker on the back. The bar is nicely wrapped in silky paper. Perfectly finished, as very few other manufacturers worldwide can do, silky matte finish on the bar, divided into different sized rectangles, some fluted, some smooth with a square in the middle and logo embossed.
It breaks with a very snappy and hard sound, resulting in a very straight edge and dense cross-section.
Aroma:
On the nose something of lightly spiced or wholemeal cookies, chamomile, berries, but I can't quite put my finger on which variety, but certainly dried ones, not tartly fresh.
Taste:
Immediately on the tongue, even before it actually melts, an aroma of malt and a hint of wholemeal cookies and cereals, exciting, with a rather slow starting, delicate and oily melt, dried and fresh grasses at the beginning, then dried currants, later it becomes clearly blueberry, speculoos with nutmeg, cinnamon and a little fennel, then a little mocha and the roast comes out nicely in the last third, with roasted chestnut and a touch of herbal marinade, then fresh berry acidity and grasses, ginger. Lots going on, lots of variety, wow.
Finish:
The finish is malty again, the residue/melting becomes a little floury towards the end, has more texture now, after it was more on the oily side before, chestnut, grasses, dried wild berries and subtle herbal tea, long.
Comment:
Impressive variety of flavors behind it, after you might have some worries at the beginning that it will be too weird and malty/cereal focused from the nose and first second in the mouth. A real taste journey and great to see/taste the potential of this interesting cocoa bean realized.
