Product Description

Cacao Bisiesto pays excellent attention to detail in fermentation and drying. Our cacao rates above 75% fermented in cut tests, and is very low in acidity, bitterness, and astringency. Our cacao is considered ´mellow´ compared to Andean cacaos´ greater acidity and fruitiness, but more chocolate flavor and creaminess.

BASIC STATS

CERTIFICATIONS: No certifications

% FERMENTATION: 80%

VARIETAL COMPOSITION: Native Nicaraguan Trinitario

AWARDS: NW Chocolate Festival – Best Dark Origin Bar 2014 (French Broad) Good Food Award 2015 (French Broad)

Farm Origin

Pa030420

El Tuma/La Dalia and Rancho Grande counties

Nicaragua

Cacao Bisiesto works with many small, independent farmers in the Matagalpa region of Nicaragua. We started as an alternative for farmers who would prefer to work independently (in Nicaragua most cooperatives are politically oriented, and often politica...

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FLAVOR ASSESSMENT TYPE: Unknown

CONDUCTED BY: Unknown

Processing Details

GENERAL FERMENTATION METHOD

AVERAGE TEMPERATURE: 28°C

FERMENTATION TIME: 0 days

TYPE OF FERMENTATION: Box

ADDITIONS TO BOXES: -

GENERAL DRYING METHOD

DRYING METHOD: drying racks

DRYING TIME: 10 days

STORAGE: Bodega

OTHER

SORTED AT ORIGIN: yes, hand

PROCESSED BY: -

SECONDARY PROCESSING AVAILABLE: -

HARVEST SEASON: October-June

Quality

GENERAL CUT TEST DETAILS

% OF MOLD: 0%

% OF FERMENTATION: 80%

% OF WHITE BEAN: 18%

BEAN COUNT: 85 beans/100g

MOISTURE CONTENT: 6

PERFORMED BY: N/A

PERFORMED ON: Nov, 2015

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French Broad Chocolates

Cacao Bisiesto Nicaragua 68%

On February 29, 2012, two cacao enthusiasts founded Cacao Bisiesto; hence the name. (Bisiesto is Spanish for ‘leap year’.) Gifford, an ex-Peace Corps expatriate, and Jose Enrique, a native Nicaraguan cacao agronomist, live with their families in...

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