This spicy Trinitario cocoa expresses mainly green and leather notes. Once converted into chocolate, the profile gets more complex with a very hoppy spicy character rounded by vanilla and ripe fig notes.
hoppy beer, ripe fig, dark cherry/plum notes, vanilla, mushroom
spicy, green, leather notes, earthy, dark wood, chocolate
gr/frijol
Bean size
Well fermented
Beans
Semi fermented
Beans
Defects
25’; 12 μm
Roasting conditions
Varietal composition: Trinitario blend (20% lilac; 0% white)
Pulp pre-conditioning: /
Fermentation method: Cascade-type wooden boxes (330kg)
Pre-drying: 48h; 8 cm; solar tunnel
Drying: 9-day sun-drying; open air; wood
Producer: Asociación de Productores de Sistemas Agroforestales de Cacao Orgánico de Olancho APROSACAO
Coordinates: 14°47'44.4"N 85°37'38.8"W
Availability: ~5-8 MT/year
Contact: aprosacao@aprocacaho.com, aprosacaohn@yahoo.com
Phone: (504) 9435-1355
