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In the UNESCO Biosphere Reserve of the Alto Huayabamba Valley there are dozens of different cocoa varieties each with specific flavor profiles: jasmine, vanilla, coconut, dried fruits, citrus, coffee and more.
The cacao grown by Cooperativa Agraria Cacaotera Choba Choba (Co-op ACCC) is special; not only is it shade-grown in true harmony with nature, using no chemicals or pesticides, it is also grown by dedicated farmers that are highly skilled, always looking for feedback to improve their techniques and working hard to become entrepreneurial craftsman. This cacao is about the leveling the playing field for farmers and the transition towards more native species and quality varietals.
Yellow Seed is excited to offer an exclusive blend, emblematic of their unique and powerful story of transition to a better life through conscious trade. Through the purchase, buyers have a unique opportunity to partner with Co-op ACCC on the continued refinement and development towards better quality and unique varietals underlining the metaphor for this origin’s story of transition towards greater harmony ("armonia" in Spanish).
Armonia (Harmony) Blend
A mix of the unique varietal CYP-99 and a fruity Trinitario, Zara of Inversiones AYZ describes the Armonia (Harmony) Blend as a chocolatey, smooth, and creamy blend with hints of nuts and a fresh and pleasant aftertaste. She notes there is the fair balance of acidity, astringency, and bitterness of cacao.
CYP-99 (Colección Yoplac Pucallpillo)
Founded in 1999, this exclusive variety was developed by Jorge Yoplas Tuanama (“Yoplac”) by mixing the native cacao species growing wild in the surrounding mountain area with the project varieties found at the cooperative. Jorge spent 19 years grafting, experimenting and cross pollinating to get the amazing flavor of this special varietal.
Experts have praised the high quality aroma profile of CYP while Felchlin of Switzerland notes that it has a fruity flavor that is harmonious and mild with fine pear notes.
Today, Jorge grows five hectares of this unique variety and is happy to share it with his neighbor communities in the Alto Huayabamba who have also started cultivating this variety.
Fruity Shade-Grown Trinitario
As is the case with wine, cacao flavor results from the subtle combination of terroir, variety and know-how. This particular CCN hybrid is grown in Co-op ACCC’s unique biosphere reserve mingled with citrus trees and other fruits in a diverse agroforestry system or ecosystem. After years of variety improvement in the Alto Huayabamba Valley and extensive trials to determine the best fermentation and drying protocols, the quality of these beans are exceptional. The flavor has been described as fruity and nutty with a black tea finish.
The cacao ended up in the hands of fine quality experts, and they just couldn’t believe it was CCN-51. The cacao simply doesn’t taste like any other CCN. But the truth can only be known by tasting it yourself.
CERTIFICATIONS: No certifications
% FERMENTATION: 89%
VARIETAL COMPOSITION: CYP-99, CCN-51
Cooperativa Agraria Cacaotera Choba Choba (Co-op ACCC) lies in the Alto Huayabamba Valley, in the heart of the upper Amazon, the birthplace of cacao itself. Its rich ecosystem is part of UNESCO‘s Biosphere Reserve “Gran Pajatén”, covering mo...Learn more »
Origin X Change (OXC) coordinates origin farming and supply chain logistics, quality assurance, marketing and communication. In partnership with Yellow Seed for this pilot, OXC will collect feedback on new transparency and impact features and ways to leverage our communal assets to make the process of connecting to Emerging Origins more efficient and cost-effective for everyone.
The desire for greater choice and voice drives the entrepreneurial spirit for these farmers. This is the price paid to farmers for their labor and care in harvesting the cacao. It supports farmers in earning a decent living while improving their skills, protecting their environment and building a better future for their community. The cocoa comes from a special place in a UNESCO Biosphere where farmers work together to preserve the home to many endemic species as well as unique cacao varieties.
Cooperativa Agraria Cacaotera Choba Choba (Co-op ACCC) is made up of 36 familes who have a direct stake in the cooperative and decision making. The price reflects efforts made during the post harvest processing and the cooperatives commitment to continually improve quality and bring the best product to buyers. They benefit directly from it’s success by being able to improve the quality of life for their families, their housing, healthcare and overall self-determination as business owners.
All of the proceeds of the Farmer Choice Fund will go towards a farmer directed project. The decision as to what project is most important to the cooperative is made during general assemblies held every year. This year, the farmers elected to expand Co-op ACCC's unique agroforestry system, planting more shade trees, preserving biodiversity, ensuring food security and increasing resilience to climate change.
Founded as a cooperative in 1999, Oro Verde works to improve quality of product - both cacao and coffee - and standard of living for their 1,200 members. To ensure safe transport and export, Oro Verde transports the beans to Lima, warehouse the beans in Lima, weigh the bags, provide customs clearance and finally places the product in the shipping container.
Founded in 1990, Gallagher Transport has been a U.S. Customs Broker providing customs clearance and Global Logistics services. They provide the import logistics of the cacao into the US. Coordination includes filings and payment of associated fees, post clearance, warehouse receiving and transport to warehouse. *Estimated Costs
With over 14 years experience, East Bay Logistics (EBL) is the West Coast leader in full service green bean logistics service to the coffee and cocoa industries. East Bay Logistics will be warehousing any product not sold by the time it lands in the US. *Estimated Costs
Inversiones AYZ will perform the quality assessment, selection and blend of beans at origin for the shipment. They will test a sample from each bag shipped for approved quality.
Origin X Change (OXC) coordinates logistics, quality assurance, marketing and communication. In partnership with Yellow Seed for this pilot, OXC will collect feedback on conscious trade design, and the use of transparency and meaningful impact at origin as a strategy for equitable value exchange.
FLAVOR ASSESSMENT TYPE: Cacao beans
CONDUCTED BY: Zara Saavedra Gomez, Inversiones AYZ
GENERAL FERMENTATION METHOD
AVERAGE TEMPERATURE: 50°C
FERMENTATION TIME: 7 days
TYPE OF FERMENTATION: Box
ADDITIONS TO BOXES: -
GENERAL DRYING METHOD
DRYING METHOD: drying racks
DRYING TIME: 4 days
SORTED AT ORIGIN: yes, hand
PROCESSED BY: Cooperativa Agraria Cacaotera Choba Choba (Coop ACCC)
SECONDARY PROCESSING AVAILABLE: -
HARVEST SEASON: May-July
GENERAL CUT TEST DETAILS
% OF MOLD: 0%
% OF FERMENTATION: 89%
% OF WHITE BEAN: N/A
BEAN COUNT: 154 beans/100g
MOISTURE CONTENT: 6.8%
PERFORMED BY: Zara Saavedra Gomez, Inversiones AYZ
PERFORMED ON: Dec, 2017
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Choba Choba only produces single-variety chocolate for the high premium market in Switzerland. Therefore sourcing the best cocoa beans quality is for us essential! Co-op ACCC has in many ways exceeded our expectations. Our Alicia 71% made of CCN51...
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