All of our cacao beans from here in the Osa are stored/cured according to batch/lot number. Each batch/lot can vary in size from 1-250 kilos and any can be processed into nibs for purchase. Each batch/lot number records the single estate origin information...like the specific weather information during the growing season and harvest, pod storage time & conditions, harvest date/info along with the details and dates and notes around their fermentation/drying & roasting. processes.
We prepare the nibs as they are ordered and can discuss the whole bean roasting beforehand. We also take into account that it is preferable that another round of nib roasting is expected to occur before use.
The advantages of letting us help grinders with their first 6 steps of producing premium farm to bar chocolate (harvest, ferment, dry, cure, roast, winnow) are that consumers can be assured that every step of the process is designed towards taste and quality rather than logistics of storage and transport.
We hand process every step of the way but a bean sorting process is not needed for any of our providers except for a couple that are growing the CATIE blend. This is not because we are going to find rocks, twigs ropes or baby shoes... but because the CATIE blend beans can vary in size to the extent that sorting to size is prudent in order to achieve uniform roasting. At times we may ferment alongside this blend but by using our "co-segregated fermentation process," our beans can ferment together without being mixed together and lost to blend.
Our nibs can be delivered to you packaged in sealed foil or plastic lined jute.
CERTIFICATIONS: No certifications
% FERMENTATION: N/A
VARIETAL COMPOSITION: Local Osa Peninsula Heirloom
GENERAL FERMENTATION METHOD
AVERAGE TEMPERATURE: 0°C
FERMENTATION TIME: 0 days
TYPE OF FERMENTATION: Box
ADDITIONS TO BOXES: -
GENERAL DRYING METHOD
DRYING METHOD: drying racks
DRYING TIME: 0 days
SORTED AT ORIGIN: yes, hand
PROCESSED BY: Ben
SECONDARY PROCESSING AVAILABLE: -
HARVEST SEASON: September-December
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