Ivory Coast - RFA - 2025
$ 13.12
Origin: Ivory Coast
Crop: 2025
Type: Forastero/Amenolado
Certifications: Rain Forest Alliance
Flavor Notes
The aroma – very clear chocolate with mid and high notes of soft vanilla The astringency is quite low, especially for a Forastero, which is a wonderful surprise. I was struck immediately with a flavor that was a tad nutty, putting me in mind of toasted almonds. What comes next is a soft comforting leather note and the associated slight balance of acid that is really spot on. There is a molasses sweetness that is strong but not cloying. The vanilla note in the nose comes through in the taste which highlights the flavor many of us have come to associate with chocolate and the natural sweetness. The chocolate absolutely shines at 75% dark and would have no reserations taking the percentage both higher and lower (all the way to a rich milk chocolate). I've not mentioned bitterness as mainly because it is working so great in its supporting role of giving balance and body without distracting.
At the end of the day this is the chocolate you probably grew up with in the best way. It is why you love chocolate.
Hopefully you know me well enough by now that you know I don’t put a lot of stock into names and labels. That said, this origin (the Ivory Coast of Africa) has quite the infamous reputation and it is only origin I have refused to even taste or consider until I could verify the conditions of the works, hence the Rain Forest Alliance designation.
Give this a try. It is only the 2nd time I've offered this, but as always, it isn’t about just the label (nor ever about just the label – organic, FT, Criollo) it’s about how the beans taste the heady chocolate they will allow you to make. This really shows just how nice Forastero can be.
As for the cocoa itself, there is a second component to the Ivory Coast’s reputation – they produce some rather nice cocoa. It is a fully fermented Forastero. The preparation is a little uneven from a sorting perspective. There are a few flats and broken beans, but nothing that really makes it difficult to work with. I suggest not even sorting before hand. The process or roasting, cracking and winnowing will take care of sorting better than you can by eye.
