Product Description

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.

BASIC STATS

CERTIFICATIONS: No certifications

% FERMENTATION: N/A

VARIETAL COMPOSITION: Local Osa Peninsula Heirloom

AWARDS: -

Farm Origin

20160719 092711

CocoaEthika

Costa Rica

​CocoaEthika was created in 2012 by a small chocolate loving family who came up with an idea that brought together a group of revolutionary thinking entrepreneurs, farmers and scientists in order to create a sustainable high quality farm to chocolate s...

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Product Host

Png logo cocoaethika

CocoaEthika

La Palma, Osa Peninsula, Costa Rica

www.cocoaethika.com

Processing Details

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

STORAGE: N/A

OTHER

SORTED AT ORIGIN: yes, hand

PROCESSED BY: Ben

SECONDARY PROCESSING AVAILABLE: -

HARVEST SEASON: September-December

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