Georgia Ramon Brazil Trinitario 73%
Georgia Ramon - Brazil Trinitario - Dark Chocolate - 73%
Cacao origin/type:
Pure Trinitario beans from the state of Pará (Amazonas)
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."
COOPOAM is a cooperative in the state of Pará, east of the Amazon, which has joined forces with five other cooperatives to form the Cooperativa Central de Produção Orgânica na Transamazonica e Xingu-CEPOTX. A total of 95 farms and 150 producer families cultivate 1,125 hectares of organic and Fairtrade-certified cocoa.
Roasting: medium
Grinding: 72 hours
Not conched.
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:
In fact, one of the most subtle noses I've had in bean-to-bar chocolate. There is a slight hint of something light, but not really fruit acid, rather very subtle dried fruit and vanilla
Taste:
It melts very slowly, a bit dry, remains hard on the tongue for a long time, initially leathery notes, almost a little ashy, but then, from about a third of the way in, nice red berries, cranberries, currants, not super tart, rather crisp and fresh, then slowly becomes more tart with some passion fruit, honey and dry woods
Finish:
Dry finish, slightly dull note remains longer in the throat and tongue, dry woods, crushed red berries (but still without the intense acidity), some fermented and alcoholic notes here too at the very end (probably what the manufacturer means by “rum”, although as a rum lover I would definitely not associate it with that)
Comment:
A very interesting case. One of those chocolates that really gains a lot with multiple tastings. At the first tasting, I found little to get excited about, perhaps also turned off by the (still) very subtle nose, typical bitter cocoa notes, a hint of acidity, and that was it. But if you engage with it more, a few notes do emerge, especially after the first third in the mouth. So it still rose a good 2-3 points higher. Quite a unique acid-sweet-tart combo in the finish too.
