Seeking for local native cocoas in the region where Mayans were thriving in the past, is like discovery from the local culture. Q’eqchi has a beautiful expression as sweetened chocolate; the dry stone fruit note predominates and sandal wood essence is like smelling traditional rituals.
apricot, chocolate, spicy hints, sandalwood
dry stone fruit note,sandal wood essence, sweet
gr/frijol
Bean size
Well fermented
Beans
Semi fermented
Beans
Defects
20'
Roasting conditions
Varietal composition: Regional clones (20% lila; 8% white)
Pulp pre-conditioning: overnight in bags
Fermentation method: horizontal boxes
Pre-drying: 24h; 10 cm
Drying: 10 days on wooden tables
Producer:Fundación ProPetén
Coordinates:16° 14' 56.39" N 89° 12' 45.04" W
Availability: ~2 MT/year
Contact: rcontreras@propeten.org
Phone: +502 59803610
