Cordillera Azul adds to the map of Peru with a strong chocolaty profile. It carries some acidity and coffee & oregano bitterness and some resinous hints.
chocolatey, nutty, resins, coffee, toffee
acidity, coffee, oregano bitterness, some resinous hints
gr/frijol
Bean size
Well fermented
Beans
Semi fermented
Beans
Defects
25'
Roasting conditions
Varietal composition: Regional blend (32% lila; 8% white)
Pulp pre-conditioning: /
Fermentation method: horizontal boxes
Pre-drying: 48h; 8 cm
Drying: 8 days on stone
Producer:Cooperativa Central Cacao Aroma de Tocache
Coordinates:08° 31' 36.51" S 76° 18' 02.19" W
Availability: ~300 MT/year
Contact: gerencia@cacaodearoma.com
Phone: +51 962991186
