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.
chocolatey, must pudding, dry cranberry
dough-like, hints of wet forest, cumin, liquorice
gr/frijol
Bean size
Well fermented
Beans
Semi fermented
Beans
Defects
18'
Roasting conditions
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
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
