- Beans: Piura Blanco (Piura Yahuanduz) and local Trinitario (Kerta Semaya Samaniya)
- Harvest: 2022 (Piura Yahuanduz) and 2021 (Kerta Semaya Samaniya)
- Cocoa Producers: Norandino cooperative of 3 farms (Piura Yahuanduz) and KSS Cooperative (Kerta Semaya Samaniya)
- Origin: Piura region of Peru (Piura Yahuanduz) and Bali, Indonesia (Kerta Semaya Samaniya)
- Percentage: 70% each
Tasting notes for Kerta Semaya Samaniya 2021
The dark brown color shines like a mirror. The nose seems as deep as the color with gourmet accents of toasted hazelnut. The snap is clear and audible, as is the crunch. On the palate, notes of red berries and cherry gradually blend with woody and tobacco sensations, bordering on licorice. The whole performs a complex dance and twirls on the taste buds. A certain brownie-like quality underlies it all, ensuring the bar's deliciousness. The texture is slightly heavier than the Piura, as if to reinforce its comforting nature. Finally, the finish is lovely, though a little less grand than that of the Piura.
A little extra: Listen to the opening of Beethoven's 5th Symphony with the Piura. The music resonates with the chocolate. As for the Bali, enjoy it by a virtual fireplace with your eyes closed. If you enjoy the experience, find out why.
Tasting notes for Piura Yahuanduz 2022
The brown color has mahogany reflections. The very cocoa nose distills the typical acidity of Piura. The snap is clean and light. The crunch is resonant. On the palate, the silky and elegant sensation sets the tone. The first fruity notes are followed by impressions of nuts, then flowers, and finally overripe fruits. It's impossible to name them all, there are so many. The gustatory carnival is accompanied by a crystalline strength, perfectly controlled. Balanced, the finish is indulgent. The length maintains this impression of apotheosis before declining, very, very slowly, to reveal a strong chocolatey feeling for the delight of the taste buds.
The joy of limited editions
Beyond his unique style and technical mastery, Fredrik, the founder of Standout Chocolate, constantly reinvents himself. From his more classic beginnings, he retains the base of his collection. Today, he regularly enriches his catalog with more original creations or, as in this case, limited editions. Discovering his new products is always a pleasure.
With rare beans — only 16 bags of 43 kilos for this Piura — the intricate work of the chocolate illustrates the full gustatory potential of cocoa. As often, comparison helps to better understand the unique character of each bar. Thus, for the Bali, it is possible to refer to Frederik's own work with the 2019 harvest and note that this vintage is closer to the 2020 vintage interpreted by Encuentro. Similarly, for the Piura, it is with the talents of Qantu and Orfève that a comparison should be made. The exercise then reveals the incredible quality of the cocoa and the exceptional level of skill required to bring out this unparalleled gustatory richness.
The sommelier's note (Nicolas) : Fredrik is one of those chocolatiers who, rather than being artisans, are artists. His masterful interpretation of these beans confirms a rare talent. His offering of micro-batches of exceptional beans highlights the ephemeral nature of each creation. Going all the way, he promotes his cocoa producers and offers 100% recyclable packaging. If there had to be a small drawback to all this praise, it would be not (yet?) indicating the purchase price of his cocoa to push for better remuneration in the industry.
Fredrik from Standout
Find Nicolas's article here
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