Product Description

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In the UNESCO Biosphere Reserve of the Alto Huayabamba Valley there are dozens of different cocoa varieties each with specific flavor profiles: jasmine, vanilla, coconut, dried fruits, citrus, coffee and more.

The cacao grown by Cooperativa Agraria Cacaotera Choba Choba (Co-op ACCC) is special; not only is it shade-grown in true harmony with nature, using no chemicals or pesticides, it is also grown by dedicated farmers that are highly skilled, always looking for feedback to improve their techniques and working hard to become entrepreneurial craftsman. This cacao is about the leveling the playing field for farmers and the transition towards more native species and quality varietals.

Yellow Seed is excited to offer an exclusive blend, emblematic of their unique and powerful story of transition to a better life through conscious trade. Through the purchase, buyers have a unique opportunity to partner with Co-op ACCC on the continued refinement and development towards better quality and unique varietals underlining the metaphor for this origin’s story of transition towards greater harmony ("armonia" in Spanish).

Armonia (Harmony) Blend

A mix of the unique varietal CYP-99 and a fruity Trinitario, Zara of Inversiones AYZ describes the Armonia (Harmony) Blend as a chocolatey, smooth, and creamy blend with hints of nuts and a fresh and pleasant aftertaste. She notes there is the fair balance of acidity, astringency, and bitterness of cacao.

CYP-99 (Colección Yoplac Pucallpillo)

Founded in 1999, this exclusive variety was developed by Jorge Yoplas Tuanama (“Yoplac”) by mixing the native cacao species growing wild in the surrounding mountain area with the project varieties found at the cooperative. Jorge spent 19 years grafting, experimenting and cross pollinating to get the amazing flavor of this special varietal.

Experts have praised the high quality aroma profile of CYP while Felchlin of Switzerland notes that it has a fruity flavor that is harmonious and mild with fine pear notes.

Today, Jorge grows five hectares of this unique variety and is happy to share it with his neighbor communities in the Alto Huayabamba who have also started cultivating this variety.

Fruity Shade-Grown Trinitario

As is the case with wine, cacao flavor results from the subtle combination of terroir, variety and know-how. This particular CCN hybrid is grown in Co-op ACCC’s unique biosphere reserve mingled with citrus trees and other fruits in a diverse agroforestry system or ecosystem. After years of variety improvement in the Alto Huayabamba Valley and extensive trials to determine the best fermentation and drying protocols, the quality of these beans are exceptional. The flavor has been described as fruity and nutty with a black tea finish.

The cacao ended up in the hands of fine quality experts, and they just couldn’t believe it was CCN-51. The cacao simply doesn’t taste like any other CCN. But the truth can only be known by tasting it yourself.

BASIC STATS

CERTIFICATIONS: No certifications

% FERMENTATION: N/A

VARIETAL COMPOSITION: CYP-99, CCN-51

AWARDS: -

TAGS

Agroforestry
Biodiversity
Conservation
Fair wages
Shade grown
Sustainable
Gender equality
Entrepreneurship

Farm Origin

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Cooperativa Agraria Cacaotera Choba Choba (Co-op ACCC)

Peru

Cooperativa Agraria Cacaotera Choba Choba (Co-op ACCC) lies in the Alto Huayabamba Valley, in the heart of the upper Amazon, the birthplace of cacao itself. Its rich ecosystem is part of UNESCO‘s Biosphere Reserve “Gran Pajatén”, covering mo...

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Product Host

Oxc logo mark only small square

Origin X Change (OXC)

San Francisco, CA, United States

Origin X Change (OXC) coordinates origin farming and supply chain logistics, quality assurance, marketing and communication. In partnership with Yellow Seed for this pilot, OXC will collect feedback on new transparency and impact features and ways to leverage our communal assets to make the process of connecting to Emerging Origins more efficient and cost-effective for everyone.

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FLAVOR ASSESSMENT TYPE: Cacao beans

CONDUCTED BY: Zara Saavedra Gomez, Inversiones AYZ

Processing Details

GENERAL FERMENTATION METHOD

AVERAGE TEMPERATURE: 50°C

FERMENTATION TIME: 7 days

TYPE OF FERMENTATION: Box

ADDITIONS TO BOXES: -

GENERAL DRYING METHOD

DRYING METHOD: drying racks

DRYING TIME: 4 days

STORAGE: N/A

OTHER

SORTED AT ORIGIN: yes, hand

PROCESSED BY: Cooperativa Agraria Cacaotera Choba Choba (Coop ACCC)

SECONDARY PROCESSING AVAILABLE: -

HARVEST SEASON: May-July

1 Review

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PRODUCT SAMPLED: paste

Sunday, Dec 17

FLAVOR AND PRODUCT EXPERIENCE:

Nutty and bold Flavor, Bold, and extremely rich.
Super Premium cacao. My friends tell me I should never stop making chocolate!

Help increase supply chain transparency by sharing your experience.

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Quality Assessments

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