Day Eight

Today's tastings followed the usual patter, but the with exciting addition of a "coffee cupping." But before we discuss that, let's get to the chocolate tastings. Today's tastings consisted of four different 65% chocolates from the company Guittard.

Ambanja: This criollo variety had a full flavor, with hints of fruit and acidity. It seemed lighter than the other chocolates
Chicuri: This was a trinitario, which had an almost fruity taste and was milder than the other ones.
Quevedo: This was a forastero, which had nutty hints of flavor. It was smoother than the others, and was probably my favorite.
Sur del Lago: This was a trinitario as well, which had a very subtle flavor and was not my favorite.

Next we did a coffee "cupping," which basically is a way to taste coffee. We tasted three kinds from Starbucks.

Sumatra: This was the boldest, earthiest coffee and was what I think of when I think of "coffee."
Guatemalan Antigua: This had a more flowery taste, almost fruity. This was my favorite.
Kenya: Had an almost exotic flavor, bold flavor.

And finally, we concluded with the always loved cheese tasting. Today's cheeses were quite aromatic, if you know what I mean.

Fromage de chevre: Had a very strong scent. Had a very earthy flavor, and was a little moldy tasting. I enjoyed it though
 Fromage de chevre le chevrot: Extremely pungent smell like the previous cheese. Creamier than the first though, and was bitter. It was my favorite though.
Robiola: Was the least smelly of the three. It was extremely salty, and was very creamy. Probably my least favorite.