As I write this, it reminds me in many ways of the Wild Bolivian review. Without re-inventing the wheel, this is what I wrote there, and it totally applies here. "it's sure to wow you with it's character. In a word, this cocoa and the chocolate that can be made from it just makes me happy. In many ways, what more can you ask for?"
Just smooth, silky chocolate. While roasting there is toasted macadamia nuts, soft wood and a lovely savory quality. Once in chocolate form (75% for my tests) there is sweet toffee, soft dark and red fruits, vanilla, tobacco and a solid chocolate laced all throughout with a utterly lovely dense creamy mouth feel.
I'm really glad to have this bean back. I've frankly coveted the cocoa from this region for many years. It used to be solely the bailiwick of Green and Black, but actually getting more than just lovely samples from them proved impossible. This is a great collaboration between Cotton Tree Lodge and Maya Mountain Cacao (MMC), the former housing the fermenting and drying beds (which I've watched grow, changed and mature over the years) for the later. This is direct from MMC, and sums it up great.
"Maya Mountain Cacao (MMC) sources premium cacao (cocoa beans) from smallholder Belizean farmers for makers of fine chocolate products. Our model creates an exceptionally high-quality cocoa bean and a growing source of income for farmers, while contributing to reforestation efforts and promoting sustainable organic agricultural practices in southern Belize."
Now, THAT'S what I'm talking about when I speak of Direct trade and Sustainable sourcing. Moving onto the beans and the great chocolate it can produce.
Finally, I have found this bean accepts a pretty wide roasting curve. Light, medium or heavy, the flavor changes, but just does not go bad. Go for it, have fun, and enjoy - that's what this journey is all about anyway.
The profile curve associated with the spider chart is 10.5/2.5/3 @ 255 F.