A strong light-colored cocoa with intense black olive and tobacco notes made for special occasions. The star fruit acidity and astringency are the special sensory elements of this cocoa which can still be detected when converted into chocolate. Basmati rice and cinnamon add on character in the chocolate form.
mild, chocolate, pear, basmati rice
carambola, black olive, mild earthy, floral
gr/frijol
Bean size
Well fermented
Beans
Semi fermented
Beans
Defects
25 ’; 12 μm
Roasting conditions
Varietal composition: Trinitario blend (36% lilac; 142 white)
Pulp pre-conditioning: /
Fermentation method: Horizontal wooden boxes (270kg)
Pre-drying: 48h (Day1 2h sun; Day2 4h sun); 8 cm; open air
Drying: 9-day sun-drying; open air; wood
Productor: Asociación de Productores de Pico Bonito ASOPROPIB
Coordenadas: 15 ° 41'14.6 "N 86 ° 58'53.2" W
Disponibilidad: 8 - 10 MT / año (apróx.)
Contacto: asopropib@gmail.com
Teléfono: (504) 9441-6911
Certificación: Símbolo PPC
