Ivory Coast – Fair Trade Certified – Forastero 2008

Country of origin Variety
Ivory Coast Forastero

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 Fair Trade designation.

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. The fermentation is quite even with not a hint of purple in the nibs. The aroma – 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 – 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 “classic” earthy chocolate flavor.

So, please, give this a try. It is a first for us to offer it, 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.

And a final note – this is also a good beginner bean. I like this best roasted a little heavier than I do some beans, so don’t be afraid to let it pop. It’s fine lighter also, but it develops a nice depth of flavor “darker”.