September 14, 2008

Scharffen Berger – Finisterra – review – Hans-Peter Rot

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Written by: Hans-Peter Rot

In celebration of its 10th year in business Scharffen Berger has released Finisterra, a blend of beans from Venezuela, Trinidad, and Madagascar. It’s a bar with a light magenta color and an aroma similar to red wine with its fruit forwardness and modest acidity. It’s a reserved scent, overall, as coconut and sweet spice soften the fruit and add a gentle caress to what could be a very sharp flavor.

Flavor is slow to develop, building up some great chocolaty backbone, and then raw tones emerge, expressing banana and rum, with plums strumming along deeply in the background like a bass guitar. Mellowing out now, turning to brown sugar, the flavor ends on an herbal note, almost woody maybe but roasted in some ways like tobacco.

The thick, slightly fudge-like density of the texture doesn’t win any brownie points, but at this point I’d be picking hairs. Overall, Finisterra is a very commendable blend that does justice to its commemorative purpose. Despite its mighty fine flavor, though, noticing every note is a laborious task. The chocolate is subtly nuanced and soft-spoken at all times but distinctly so nonetheless which certainly makes the effort worthwhile, and also gives us another reason to continue our faith in the Limited Series line.

About the Author

Hans-Peter Rot


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