Clemencia is processed under traditional fermentations practices inspired by the dairy sector and it gives a different twist on flavor expression for CCN51. The short processing maintains a green acidity, with green olive aromas and some verbena bitterness. As chocolate, the profiles softens although tannins are still predominant but the character is more refreshing with resinous notes of mastic
mastic, tannic, peanut, cookie
green acidity, green olive, verbena bitterness
gr/frijol
Bean size
Well fermented
Beans
Semi fermented
Beans
Defects
130; 7' / 120; 13'
Roasting conditions
Varietal composition: CCN-51 (25% lila; 5% white)
Pulp pre-conditioning: Drying on concrete
Fermentation method: traditional alternating jute bags & concrete floor
Pre-drying: /
Drying: concrete
Producer:ECURIOLINDO S.A. / 12TREE COCOA
Coordinates:01° 04' 30.46" S 79° 17' 50.02" W
Availability: ~24 MT/year
Contact: jaume.martorell-mir@12tree.de
Phone: +34 629 900265
