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  <body>Ivory Coast &#8211; Fair Trade Certified &#8211; Forastero 2008

Country of origin Variety
Ivory Coast Forastero

Hopefully you know me well enough by now that you know I don&#8217;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 Fair Trade designation.

As for the cocoa itself, there is a second component to the Ivory Coast&#8217;s reputation &#8211; 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. The fermentation is quite even with not a hint of purple in the nibs. The aroma &#8211; chocolate, dark spice (pepper?) and roasting bread. And are you ready for this one - lilac. Perfume.  There is virtually no astringency which is quite a surprise. The acid balance is right on &#8211; not really fruity (but flowery from the lilac), but there nonetheless. It has hints of light biscuit (that baking bread smell), a little black pepper (odd, but after two days tasting it, that is what comes to mind) and of course the rather characteristic and &#8220;classic&#8221; earthy chocolate flavor.

So, please, give this a try. It is a first for us to offer it, but as always, it isn&#8217;t about just the label (nor ever about just the label &#8211; organic, FT, Criollo) it&#8217;s about how the beans taste the heady chocolate they will allow you to make. This really shows just how nice Forastero can be.

And a final note &#8211; this is also a good beginner bean. I like this best roasted a little heavier than I do some beans, so don&#8217;t be afraid to let it pop. It&#8217;s fine lighter also, but it develops a nice depth of flavor &#8220;darker&#8221;.</body>
  <body-html>&lt;p&gt;Ivory Coast &#8211; Fair Trade Certified &#8211; Forastero 2008&lt;/p&gt;


	&lt;p&gt;Country of origin Variety&lt;br /&gt;Ivory Coast Forastero&lt;/p&gt;


	&lt;p&gt;Hopefully you know me well enough by now that you know I don&#8217;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 Fair Trade designation.&lt;/p&gt;


	&lt;p&gt;As for the cocoa itself, there is a second component to the Ivory Coast&#8217;s reputation &#8211; 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. The fermentation is quite even with not a hint of purple in the nibs. The aroma &#8211; chocolate, dark spice (pepper?) and roasting bread. And are you ready for this one &amp;#8211; lilac. Perfume.  There is virtually no astringency which is quite a surprise. The acid balance is right on &#8211; not really fruity (but flowery from the lilac), but there nonetheless. It has hints of light biscuit (that baking bread smell), a little black pepper (odd, but after two days tasting it, that is what comes to mind) and of course the rather characteristic and &#8220;classic&#8221; earthy chocolate flavor.&lt;/p&gt;


	&lt;p&gt;So, please, give this a try. It is a first for us to offer it, but as always, it isn&#8217;t about just the label (nor ever about just the label &#8211; organic, FT, Criollo) it&#8217;s about how the beans taste the heady chocolate they will allow you to make. This really shows just how nice Forastero can be.&lt;/p&gt;


	&lt;p&gt;And a final note &#8211; this is also a good beginner bean. I like this best roasted a little heavier than I do some beans, so don&#8217;t be afraid to let it pop. It&#8217;s fine lighter also, but it develops a nice depth of flavor &#8220;darker&#8221;.&lt;/p&gt;</body-html>
  <created-at type="datetime">2007-10-29T18:26:55-04:00</created-at>
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  <title>Ivory Coast - '08 FT</title>
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