HCP Heirloom Cacao 12
San Jose de Bocay, Departamento de Jinotega, Nicaragua
Provided by Ingemann Fine Cocoa
Bursary Sponsor: Chocolate Maya
Discover Heirloom Designated Cacao Farming in Nicaragua
The Chuno is a single-variety, processed separately from harvest to export from other varieties to preserve its unique flavor characteristics. The wet-mass is processed in a centralized facility where the post-harvest can be entirely controlled to ensure quality and consistency over time.
Nicaraguan chocolate made from Heirloom designated farms
- Cacao Atlanta – US
- Chocolat Chapon – FR
- Chocolaterie A. Morin – FR
- Feitoria do Cacao – PT
- Friis-Holm – DK
- Fruition Chocolate – US
- J. Cocoa – GB
- Mar de Amor – KW
- Millcreek Cacao Roasters – US
- Oberhöller Chocolate – DE
- RR Cacao – JP
- Zoto – BE
The flavor is an immediate burst of a fresh fruit salad– begins with a evanescent brown fruit (dates, figs) then shifts to a red fruit and mixed tropical fruit character with ripe plums, berries, red currant accompanied by a fruit bowl of mango, apricot and pineapple. Mid-taste displays the beginnings of a honey / light molasses / panella. Light nut notes shift to a nut skins character at the end. The end finishes with hints of a vanilla and a mocha character. Masculine in its character and intensity.
Description: USDA Genetic Profile for cacao beans from Nicaragua cacao farm trees
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