Venezuelan Guaniamo - 2016

Origin: Venezuela

Type: Forastero

Certifications: Ethically and Sustainably Sourced

Year: 2016

Flavor Notes:

This is a wild harvest Forastero and the most elegant I've ever tasted.  Actually, very atypical for a Forastero.  That's what natural selection can get you.  There is rose and gardenia in the nose.  The flavor is distinctly chocolate with undercurrents of loam and soft leather.   It is rather low in bitterness but has a nice balancing astringency, but not overpowering.  There is distinct acidty, but soft like a malic acid grape nip.  The lasting impression is succulent.

This cocoa is grown deep in The Amazonian river basins of Venezuela, thought to be the birthplace of cacao.  Guaniamo is most well known for its diamond mines.  The cocoa is wild cacao harvested by local Piaroa Indigenous communities. It is a two-day canoe trip or one day 4×4 expedition to bring this varietal from the Amazonian basin to the nearest roads for us to then drive another 10 hours to our warehouse.

This has to be one of the most elegant Forastero I've ever tasted.  Actually, very atypical for a Forastero.  That's what natural selection can get you.  There is rose and gardenia in the nose.  The flavor is distinctly chocolate with undercurrents of loam and soft leather.   It is rather low in bitterness but has a nice balancing astringency, but not overpowering.  There is distinct acidty, but soft like a malic acid grape nip.  The lasting impression is succulent.

I'm a fan of roasting this on the longer and heavier side. You will get those caramel flavors and dried fruits. Light will just moderate those flavors. Given how well this bean is fermented I think you could easily take it pretty light and still have a wonderful chocolate. Those tasting notes may follow. Check back.

In the mean time, 2.5 lbs for 20 minutes in the Behmor on P1 does a great job.

In a drum roaster that is going to correspond to a bean temperature of 265-270 F over 20 minutes or so.

In the over, follow my standard roasting profiles but add on 25 F to each of the temperatures feel free to draw out the end. You are going to be hard pressed to over roast this in a home oven if you follow the basics.