Product Description

Deep cocoa base, citrus, blackberry, peanut.

BASIC STATS

CERTIFICATIONS: No certifications

% FERMENTATION: N/A

VARIETAL COMPOSITION: A mix of Matina, Pounds, Scavinas, and the CATIE selections

AWARDS: -

Farm Origin

Happy daniel south

Cacao South - Limón, Costa Rica

Costa Rica

Limón native Daniel South has returned to his family's roots in cacao, creating a family-run cacao fermentary, micro batch chocolate production and bakery, and farm tour business. For over 10 years, Daniel has managed baking production at a popular...

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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.

Processing Details

GENERAL FERMENTATION METHOD

AVERAGE TEMPERATURE: 120°F

FERMENTATION TIME: 5 days

TYPE OF FERMENTATION: Box

ADDITIONS TO BOXES: Plastic bags

GENERAL DRYING METHOD

DRYING METHOD: solar/direct sun/both

DRYING TIME: 8 days

STORAGE: Onsite bodega, in sealed plastic barrels and GrainPro bags, to maintain low moisture.

OTHER

SORTED AT ORIGIN: yes, hand

PROCESSED BY: -

SECONDARY PROCESSING AVAILABLE: -

HARVEST SEASON: October-June

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