Available in big volumes, this organic Trinitario blend comes in 2 versions, expressing the impact of a single different post-harvest parameter: drying duration. When this cocoa is processed during the dry season (V’Vaya) it releases sharp fruitiness of forest berries with citric notes and powerful tannins, while long drying (I’Vaya) allows for nutty and herbal flavors of anise and earl grey tea with mature berry and woody notes.
red wine, coconut sugar, orange, raisins, cherry, herbal hints
forest berries with citric notes, tannins, pineapple
25 ’; 12 μm
Varietal composition: Trinitario blend (10% lilac; 2% white)
Fermentation method: Horizontal wooden boxes (1,200kg)
Pre-drying: 48h; 10 cm; under transparent sheets
Drying: 6-day sun-drying; solar tunnel; perforated steel