HCP Heirloom Cacao 6
Terciopelo, Coto Brus, Costa Rica
Provided Daniel O’Doherty, Cacao Services Inc. with Jim Carouba & the Terciopelo Farmers
Daniel O’Doherty moved to Hawaii in 2005 and began his work with cacao throughout the Hawaiian Islands. His work now extends internationally as a consultant to help better agricultural practices and post-harvest processing techniques. With Jim (middle of picture), he took an interest to restore this family farm in Costa Rica and brought the beans to HCP for evaluation.
Manoa Chocolate in Hawaii is producing Coto Brus, Costa Rican bars with traceability to the exact trees producing the cacao submitted by Daniel and designated Heirloom by the HCP.
The HCP’s International Tasting Panel loved the smooth, clean finish of the Costa Rican sample, the way the fruits persisted until the end, and the intensity of the chocolate flavor given the mild aroma and light color.
USDA Genetic Profile