Seventy% - Topic: oooh... aaaah.... kashaya!

Hans-Peter Rot on oooh... aaaah.... kashaya!

Thu, 21 Jul 2005 22:52:06 +0000

Yeah, I got the same impression, Masur, but that shows you the mercurial nature of variability even within the same bean type. These are much milder with a kinder alcohol/fermented flavor with interesting cheese notes, and even banana sneaks in. I can't wait to taste the Apurimac bar.

Masur on oooh... aaaah.... kashaya!

Thu, 21 Jul 2005 16:38:12 +0000

Soon my first box of Kashaya will be empty. The taste of the beans varied from bitter to mild, reminding about almond.

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)

alex_h on oooh... aaaah.... kashaya!

Fri, 27 May 2005 10:09:26 +0000

yeah, they're supposed to be milder. would be ideal with summer coming too.

Hans-Peter Rot on oooh... aaaah.... kashaya!

Wed, 25 May 2005 18:06:49 +0000

That's what the site says [;)] I'd be interested to try the new Kashaya with those Peruvian beans Apurimac.

alex_h on oooh... aaaah.... kashaya!

Tue, 24 May 2005 12:53:57 +0000

death by domori indeed ;)

i think i have the answer to my original question here: kashaya is/are rio caribe superior beans. is that right?

there's a new kashaya out now with apurimac beans.

alex_h on oooh... aaaah.... kashaya!

Thu, 21 Apr 2005 12:51:15 +0000

now why didn't i think of that nickname? damn! ;)
welcome, heather.

Hans-Peter Rot on oooh... aaaah.... kashaya!

Wed, 20 Apr 2005 18:34:14 +0000

That shouldn't be too surprising considering that cacao is comprised of approximately 45-55% fat.

DeathByDomori on oooh... aaaah.... kashaya!

Wed, 20 Apr 2005 18:00:10 +0000

I just received 2 boxes of Kashaya and I love them. The smell when you open the box! Buttery, but definately unsweetened. The crunch is unexpected (for me anyway). I was expecting coffee bean texture, but this is a soft-crunch/crumble. Oh god...I need another...gotta go!

I'm telling you...in Heaven, God is wearing pajamas and eatin' chocolate!

Masur on oooh... aaaah.... kashaya!

Tue, 19 Apr 2005 13:00:14 +0000

I bought Kashaya in a chocolate shop a few days ago and met the owner afterwards. Someone at Domori in Italy told my source. I might tell you more in our weekly chat.
Later when it's warmer will try Kashaya.

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)

alex_h on oooh... aaaah.... kashaya!

Tue, 19 Apr 2005 08:18:27 +0000

tell us more, masur! where do u get your info?

Masur on oooh... aaaah.... kashaya!

Mon, 18 Apr 2005 21:13:46 +0000

Going into full scale production with kashaya was demanding for Domori. They had to invent a new machine.

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)

ellie on oooh... aaaah.... kashaya!

Wed, 30 Mar 2005 00:24:37 +0000

Is it the same stuff they keep giving "on the house" at Valrhona Harvey Nickols and Pierre Marcolini? Only has a shell, easily removed. Ordered some from organic food store, as a "raw nibs" from Ecuador,waiting to come. Can one taste a difference from roast and fermentation ( and origin?) at this stage, one bean of cocoa?

cocoapuro on oooh... aaaah.... kashaya!

Wed, 23 Mar 2005 01:10:31 +0000

Also, how do they get the shell off the bean so neatly? Cool.

alex_h on oooh... aaaah.... kashaya!

Tue, 21 Dec 2004 13:15:30 +0000

so, i am still curious as to what type of bean goes into the kashaya box. anyone?

alex_h on oooh... aaaah.... kashaya!

Mon, 08 Nov 2004 14:18:03 +0000

oh, ok. i wasn't sure how to read your message?