A complex Honduran cocoa with dynamic flavor and aroma peaks; raisins and sour strawberries blend with tobacco and pine notes. With mild tannic astringency, the citrus and lemongrass are expressed later leaving a moderate licorice aftertaste.
anise, orange, dried plum, black pepper end
raisins, sour strawberries,tobacco, pine notes, mild tannic astringency, citrus, licorice
gr/frijol
Bean size
Well fermented
Beans
Semi fermented
Beans
Defects
25 ’; 12 μm
Roasting conditions
Varietal composition: Trinitario blend (38% lilac; 2% white)
Pulp pre-conditioning: /
Fermentation method: Cascade-type boxes (350kg)
Pre-drying: 24h (Day1 2h sun); 12 cm; open air
Drying: 9-day sun-drying; open air; wood
Producer: Cooperativa Agrícola Cafetalera San Antonio Limitada
COAGRICSAL
Coordinates: 15°07'37.3"N 88°40'11.8"W
Availability: ~10 MT/year
Contact: proyectocacao@coagricsal.hn, coagricsal.hn
Phone: (504) 2617-6423
Certification:
