This cocoa is a Trinitario grown near the Rio Caribe, hence the name. The F1 designation refers to the fermentation level of the bean. This F1 has been fully fermented 5-6 days (whereas the F2 has only been fermented 1-2 days).

Every time I smell and taste this I think of a deep plumy tannic Red Zinfandel wine. It is just bursting with mouth watering flavors. As I said, plum, tannins, chocolate, spice (cardomon?) all rolled together in a luscious package. There is a defininate underlying tone of bitterness here, but it is beautifully complimented by the laden fruit flavors. I want to say more about this because of how much I have found I love it, but I'll just have to let the bean speak for itself.

Give this a 'classic' roast profile. Too short and cool, and it may be a touch to bright (although that may be to your liking). Too hot and long, and you risk burning off too much of that balancing fruit and could be left with something too bitter. But at the same time, don't be fearful of either roast level. This is not a delicate bean and the margins for success are actually pretty wide.

 And be sure to check out the Venezuelan Rio Caribe F2 and the Venezuelan Cocoa Sampler (coming soon).