Laurel

Laurel & Cedrela let us travel once again through the cloud forests of Nicaragua. These 2 regional blends bring together a mix of native and recently-introduced clones. Slow drying is standard in these humid communities. An additional interesting element is the carbon-neutral cocoa production by both centres adding to the environmental-friendly fingerprint. Laurel cocoa has almost that laurel woody aroma! Whisky-barrel notes, soloton-like perfume and intense spiciness when worked pure always with good chocolate body. Cedrela has a deep dough-like flavour, hints of wet forest, cumin and liquorice and the chocolate has caramel body with must pudding and dry cranberry notes.




Quality - Taste Notes



Chocolate icon png 3

chocolatey, must pudding, dry cranberry

Licor icon

dough-like, hints of wet forest, cumin, liquorice



1.21

gr/frijol
Bean size

68%

Well fermented
Beans

24%

Semi fermented
Beans

0%

Defects

130°C

18'
Roasting conditions



Harvest

Processing

Varietal composition: Regional blend (32% lila; 0% white)

Pulp pre-conditioning: /

Fermentation method:  horizontal boxes

Pre-drying:  24h; 10 cm

Drying: 9 days on wooden tables

Generals

Producer: Microfinanciera Pueblos en Acción Comunitaria, Sociedad Anónima (PAC,S.A.)

Coordinates: 13° 30' 42.99" N 85° 28' 03.00" W

Availability:  ~25 MT/year

Contact: Néstor Rodriguez | agronegocios@pacsa.com.ni

Phone: +505 8854 8590


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