Growing by the mountainy coast of Honduras - historically important as the origin of the cocoa first encountered by Christopher Colombus, Lujo de Colon has a unique character. Through long fermentation and carful mixing, the tannic potential is balanced. Highly chocolaty profile, with deep chai, forest blossom, saffron, black pepper, and cooked fruit notes are the solid base for broad applications. Leathery, caramel, green pepper and mild tropical fruit acidity (soursop), add on to the organoleptic profile of this cocoa. The delicate notes may be elevated through sophisticated creations.
chai, forest blossom, saffron, black pepper, cooked fruit notes
Leathery, caramel, green pepper and mild tropical fruit acidity (soursop)
gr/frijol
Bean size
Well fermented
Beans
Semi fermented
Beans
Defects
120, 20'
Roasting conditions
Varietal composition: Blend of modern clones (10% white; 35% lilac)
Pulp pre-conditioning: -
Fermentation method: horizontal boxes
Pre-drying: 24h; 8 cm
Drying: 7 days
Producer: Asociacion de Productores de Cacao de Colon -ASOPROCC-
Coordinates:
Availability: ~47 MT/year
Contact: asoprocc2018@gmail.com
Phone:
