These beans are what the market commonly refers to as “Cacao Nacional, Arriba, Fino de Aroma”. The genetics of the cacao are in the complex of cacao varietals known loosely as “Nacional” with EET 95, 103, 105 being the most strongly represented recent arrivals to the heirloom mixture on the older cacao plantations. Floral and Nutty. This cacao tends to be bright and floral at the outset with a subtle nutty finish that many bar makers love. It is quite easy to work with. Off notes are non-existent due to extremely high quality post harvest processing.
CERTIFICATIONS: Fair Trade, Organic US
% FERMENTATION: 81%
VARIETAL COMPOSITION: Nacional
AWARDS: Ecuadorian Fine Flavor Cacao Association "Floral Cacao Aroma 2012", Ecuadorian Fine Flavor Cacao Associate Post Harvest Processing Quality Award 2012
Cacao from this origin grows on the Northwest coast of Ecuador near the town of Esmeraldas about 50 meters above sea level. The region is a lush and tropical with ample rain and sun. Native varietals of cacao are shade grown and intermixed with high sp...Learn more »
A Chocolate ambassador represents the interests of the bean and all that it touches. They are people who are a vital part of a whole ecosystem in the world of Chocolate. They are passionate about their involvement in this world and desire to share what they have discovered with others so they may also play a positive and vital part of the whole. Chocolate ambassadors are farmers, processors, makers, teachers, and eaters. We listen, share, guide, teach, connect and empower the working relationships between the land and the eaters. By working to directly connect the eaters to the producers, this Family of the bean will return the world of chocolate from a commodity back to a community.
FLAVOR ASSESSMENT TYPE: Unknown
CONDUCTED BY: Unknown
GENERAL FERMENTATION METHOD
AVERAGE TEMPERATURE: 150°F
FERMENTATION TIME: 5 days
TYPE OF FERMENTATION: Box
ADDITIONS TO BOXES: None
GENERAL DRYING METHOD
DRYING METHOD: solar/direct sun/both
DRYING TIME: 8 days
STORAGE: Ambient temp and humidity.
SORTED AT ORIGIN: yes, machine
PROCESSED BY: association - centralized fermentation
SECONDARY PROCESSING AVAILABLE: nibs, liquor, butter
HARVEST SEASON: June-September
GENERAL CUT TEST DETAILS
% OF MOLD: 1%
% OF FERMENTATION: 81%
% OF WHITE BEAN: 10%
BEAN COUNT: 125 beans/100g
MOISTURE CONTENT: N/A
PERFORMED BY: Gregory Landua
PERFORMED ON: Mar, 2015
~ at Hot Tea
PRODUCT SAMPLED: beans
Sunday, Feb 12
FLAVOR AND PRODUCT EXPERIENCE:
Very smooth and mellow flavor. The beans are quite tasty ~
Blended it with some goji berries + coconut cream ~ came out delish ~
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Cacao Bisiesto Nicaraguan Cacao, stored in the U.S.
$5.60 - $11.00/kg USD
El Tuma/La Dalia and Rancho Grande counties, Nicaragua
Stored in Asheville, NC or Pennsauken, NJ, United States
Quantity Available: 5 metric tons
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