Product Description

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.

BASIC STATS

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

Farm Origin

Gregeco

Associación Artesanal Eco-Cacao

Ecuador

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...

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Product Host

The chocolate ambassador black

THE CHOCOLATE AMBASSADOR

Windsor, California, United States

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 Wheel

FLAVOR ASSESSMENT TYPE: Cacao beans

CONDUCTED BY: Unknown

Processing Details

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.

OTHER

SORTED AT ORIGIN: yes, machine

PROCESSED BY: association - centralized fermentation

SECONDARY PROCESSING AVAILABLE: nibs, liquor, butter

HARVEST SEASON: June-September

Quality

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

1 Review

Flavor

Quality

Shipping

Lead time

Communication

Price

Screen shot 2017 02 17 at 12.17.44 am

Pablo Verita

~ 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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