Working in single-haciendas gives always a curiosity for experimentation; isolating ICS95 is considered a valuable approach for the future. Handled in small volumes in the farm, Cacao de Volcán comes as a hoppy-malty profile. Gingerbread and aromatic camphor add to the character of this cocoa. Scaling up in volume in the coming years will increase the length to the flavor experience.
banana bread, alcoholic, dates, caramelized ginger
hoppy-malty, ginger bread, aromatic camphor
gr/frijol
Bean size
Well fermented
Beans
Semi fermented
Beans
Defects
20'
Roasting conditions
Varietal composition: ICS-95 (12% lila; 0% white)
Pulp pre-conditioning: /
Fermentation method: horizontal boxes
Pre-drying: 48h; 8 cm
Drying: 8 days on wooden beds
Producer:Finca Zapotillo (DELRAY)
Coordinates:14° 24' 48.60" N 90° 50' 09.30" W
Availability: ~0.5 MT/year
Contact: juvenab@gmail.com
Phone: +50240150730
