Product Description

Cacao Bisiesto is a partnership between two passionate cacao farmers, who have undertaken to produce exquisite cacao from the farmers of northern Nicaragua, while tending their own parcels. They pay highly competitive prices to their partners for fresh wet seed, and then pay excellent attention to detail in fermentation and drying. The cacao rates above 75% fermented in cut tests, and is very low in acidity, bitterness, and astringency. This cacao is considered 'mellow´ compared to Andean cacaos´ greater acidity and fruitiness, but more chocolate flavor and creaminess.

French Broad Chocolates won 2014 NW Chocolate Festival Best Origin Dark bar with this cacao, as well as a 2015 Good Food Award. French Broad Chocolates has been importing from Cacao Bisiesto since 2013, and view each other as long term partners with shared goals. It is mutually beneficial to share access to this exquisite cacao with other chocolate makers.

Bag-specific traceability is available on request.

BASIC STATS

CERTIFICATIONS: No certifications

% FERMENTATION: 80%

VARIETAL COMPOSITION: Native Nicaraguan Trinitario

AWARDS: NW Chocolate Festival – Best Dark Origin Bar 2014 (French Broad's 68%); Good Food Award 2015 (French Broad's 68%)

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 polit...

Learn more »

Product Host

Fbc shield logo with dotshr

French Broad Chocolates

Asheville, NC, United States

bean to bar chocolate maker and dessert emporium. Our mission is to make awesome chocolate: beautiful, wholesome and delicious, crafted with love and served with gratitude.

Flavor Wheel

FLAVOR ASSESSMENT TYPE: Unknown

CONDUCTED BY: Unknown

Processing Details

GENERAL FERMENTATION METHOD

AVERAGE TEMPERATURE: 28°C

FERMENTATION TIME: 6 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

Reviews

There are no reviews for this product yet! Become the first reviewer and help other buyers find great products.

WRITE A REVIEW

Quality Assessments

Made with this Product

More Products

Kacaou Beans and Nibs

$6.00 - $12.00/kg USD

Kacaou Farms, Guatemala

No certifications  

Stored at origin

Quantity Available: 30 kg

Wasi-manta Cacao

$5.00 - $6.00/kg USD

Wasi-manta Cacao, Perú

No certifications  

Stored at origin

Quantity Available: To Be Determined

Allima Cacao

$2.50 - $5.50/kg USD

Cooperative Agraria Allima Cacao, Peru

Fair Trade, Organic US  

Will be stored at origin in Apr 2017

Quantity Available: 2 metric tons

Organic Forastero Cacao

$7.00 - $8.00/kg USD

Fazenda Camboa, Brazil

Organic US, Organic other  

Stored in San Diego, United States

Quantity Available: 3,000 kg

Creole cacao

$5.00/kg USD

Talamanca Organica Cacao & Fine Chocolate , Costa Rica

No certifications  

Stored at origin

Quantity Available: 1 metric tons

Kokoa Kamili Cacao

$6.77 - $7.98/kg USD

Kokoa Kamili, Tanzania

No certifications  

Stored in Portland, OR, United States

Quantity Available: 3 metric tons

Make sweeter bac9d5bee899651d0b55b9546f85b80931d76704016c8d084add17bf70c88c6c  Make this site sweeter: