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Post by Brad on Apr 26, 2006 0:53:29 GMT -5
Oh Boy!!!
My first 20lb of Cuyagua just arrived and in eager anticipation I opened the first bag....
Oh my goodness gracious! (this is a "G" rated forum, right?)
The smell of these beans is INCREDIBLE! There is no bitter smell like some beans. There is no "stinky feet" smell like other beans.
All could smell was a deep, rich chocolaty smell - something I would have expected the first time I opened my first bag of beans.
In retrospect I should have foregone one of the other bean types and just ordered this one.....
I can hardly wait to taste the chocolate this bean makes.
mmmmmmmmmmmmm....................
Brad
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Post by Alan on Apr 26, 2006 9:33:55 GMT -5
Good to hear. I've heard good things about them from a couple of people, and I know that Sharffen Berger made a bar out of them some years ago that got great reviews over at seventypercent.com.
I should hopefully be getting mine today.
Alan
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Post by Alchemist on Apr 26, 2006 11:13:15 GMT -5
Good to hear. I've heard good things about them from a couple of people, and I know that Sharffen Berger made a bar out of them some years ago that got great reviews over at seventypercent.com. I should hopefully be getting mine today. Alan This is the same supply as Sharffen Berger's, so you can make a direct comparison. I think they have a new batch coming out soon with this crop. And I am really glad to hear that people are finding this as nice as I thought it was.
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Post by Alan on Apr 26, 2006 14:15:21 GMT -5
Just got 'em. I'm test-roasting some right now. They certainly do have much less of the acetic acid odor than do the Ocumare beans.
Alan
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Post by Brad on May 6, 2006 15:10:44 GMT -5
Finger Test #1 I've finally got a short breather between the demands of my various other ventures, and have started a batch of 70% Cuyagua. After grinding in my "Tim The Toolman" ized Santha for just an hour now, I'm very excited about the taste of the final product. It is a very smooth taste with no bitterness at all. I'll let you know the results on Sunday when it's done grinding.
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Post by Alan on May 6, 2006 18:50:40 GMT -5
Believe it or not I'm still doing roasting experiments. I'll get around to actually making some chocolate this coming week. I'm looking forward to it. C-L
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Post by Brad on May 10, 2006 18:00:12 GMT -5
Wow! The 70% is now done, and it is by far the best chocolate I've ever tasted - and I don't even really like dark chocolate!!! I'm going to be tempering some up this weekend and will be running it by a chocolatier contact of mine. I'm sure his reaction will be the same. He really liked my Criollo, and the taste of this puts it to shame! I'mmmm putting some juuunk in myyy truuuunk! Yum.
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Post by Sebastian on May 10, 2006 18:45:50 GMT -5
If dark's not your thing, go ahead and send it my way I'm sure I could think of something to do with it....
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Post by Brad on May 10, 2006 21:03:57 GMT -5
Good one Sebastian! I'll get right on that!
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Post by ripvanwinkle on Jan 3, 2008 18:43:02 GMT -5
Will there be more Cuyagua beans coming in on 2008? They sound great - I would like some for sure! I dont know where to get them but assume that Alchemist will have them (?) Hope so.
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Post by ripvanwinkle on Jan 6, 2008 20:34:02 GMT -5
Brad - Where did you buy the raw Cuyagua beans?
Or in a more general sense = who besides John the Alchemist stocks raw cocoa beans?
Are some or all of the beans seasonal? Can we store them without too much worry about spoilage?
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Post by Brad on Jan 6, 2008 23:08:48 GMT -5
I bought the beans from John, and hope he can get his hands on more.
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Post by doris on Nov 9, 2008 5:58:31 GMT -5
Hum...this sounds like a bean to have. I don't know that Mr. Nanci will view my post, but, if anyone else does, is it possible that these beans can be supplied again?
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