Guatemalan Lachua - 2015

Origin: Guatemala

Region: Lachua

Crop: 2015

Type: Trinatario

 

Cocoa from Guatamala, in my experience, is relatively straight forward.   It's rarely heavily earthy, fruity, acidic or challenging in any way.  As a result evaluating it can be a little bit of a challenge.    Notice on the spider graph how everything is 'pulled in' to the center?   You have to keep that in mind when reading these.  It tells you this is not a chocolate bursting with flavor.  Now, that is not a bad thing.  There is such a thing as elegance.  Sushi often is not bursting with flavor.  It's subtle....and lovely.  Likewise, you have to think about the chocolate as a whole.  If I say there is a little astrigency (I will) keep it in perspective.  Look at the value. In a bolder chocolate it might go totally unnoticed by many, but here, because there are not 73 other flavors competing for your attention, you notice it.  But it's NOT the over the top, I just took a spoonful of baking powder astrigency.  It is just a little.

Chocolate.  Yep, it's here.  Plus an overall fuller, rounder flavor profile than the other two Guatamalans.  A bit more juicy if you will.   There is also a little papaya and guava and a little bit of gentle acidity.  I get gentle gardenia in the aroma and that touch of astringency I mention wrapping it all up in a very nice flavor package.  A very approachable and nice chocolate.

They come from a farm in the Alta Verapaz mountains in Coban. 

The preparation on this lot is fantastic.  The care put into their fermentation from start to finish shows. The are fully fermented and wonderfully clean.  They are a pleasure to work with.

Much like this Guatamalan Chimelb, I would suggest you to not roast it too heavily.  Now, that does not mean roast it lightly.  In a word, just roast it fully.

In the Behmor, P1-P3 for 18-20 minutes is going to be just fine.

If oven roasting, assuming a poiund or two, 350 F to start, for 15 minutes, then down to 300 until you smell chocolate.  Pops are a good indicator you are there (assuming it's in the 20-25 minute range).

 

For drum where you can measure the bean temperature, a 250-260 F ending temperature in 15-18 minutes is grand.