02/06/2019
Meggi
212 Reviews
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Meggi
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Peruvian Sounds
The name 'Oriental Coffee' is a little misleading in two respects. Firstly, the emphasis of the coffee simply adapts to the front. There is a mixture of strong coffee and (above all!) a lot of cocoa, real bitter. Secondly, when it comes to "concrete coffee", I'm not thinking of the Oriental, but rather of the dark chocolate notes of Central and South American varieties, especially some representatives from Peru. Insert for all from the Hamburg area: Santos Acha, Finca Andres, Finca Jimenez; sometimes available at the roasting plant in Steinstraße. When available: Access - in the order given!]
Chocolate is of course a high percentage dark chocolate. Or, even better, the delicious cocoa coating of fine Belgian truffle chocolates. Anyway, that?s a sketch of impression prevailing at first. The Patchouli origin of the chocolate soon reveals itself when, after about two hours, a correspondingly dusty note is added. But as if to capture those, to keep the scent in the gourmand, tender caramel appears on the scene, beyond its task hardly noticeable itself.
In real life I would never mess up a Belgian truffle with anything with caramel, but here I don't want to be petty, because the further course is a tasty affair. The extremely austere cocoa characterises the overall picture into the afternoon and its animal-like streaking, oily bitterness underlines a deeply mature claim. It's not for kids. Only later does the sweetie get a notable appearance via Karamell. But nothing gets sticky.
In the evening the two gourmand protagonists are exhausted. It now seems to me that a kind of woody base is penetrating, pale and bitter. The innermost skeleton, perhaps. But after ten hours even a natural perfume is allowed to show such a thing.
Successful.
I thank Fluxit for the sample.
Chocolate is of course a high percentage dark chocolate. Or, even better, the delicious cocoa coating of fine Belgian truffle chocolates. Anyway, that?s a sketch of impression prevailing at first. The Patchouli origin of the chocolate soon reveals itself when, after about two hours, a correspondingly dusty note is added. But as if to capture those, to keep the scent in the gourmand, tender caramel appears on the scene, beyond its task hardly noticeable itself.
In real life I would never mess up a Belgian truffle with anything with caramel, but here I don't want to be petty, because the further course is a tasty affair. The extremely austere cocoa characterises the overall picture into the afternoon and its animal-like streaking, oily bitterness underlines a deeply mature claim. It's not for kids. Only later does the sweetie get a notable appearance via Karamell. But nothing gets sticky.
In the evening the two gourmand protagonists are exhausted. It now seems to me that a kind of woody base is penetrating, pale and bitter. The innermost skeleton, perhaps. But after ten hours even a natural perfume is allowed to show such a thing.
Successful.
I thank Fluxit for the sample.
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