A classic Lachuá blend comes in harmony with newly introduced pre-fermentation practices. Icbolay is a very balanced complex cocoa; deeply chocolaty but with full wild cherry and pear flavor, herbal notes of fresh lemongrass, and tobacco earthiness giving a long-lasting experience. The bright citrusy flavors are more expressed in the chocolate.
bright, citrus, cherry wine, light grassy, creamy
chocolatey, wild cherry, pear, fresh lemongrass, tobacco earthiness
gr/bean
Bean size
Well fermented
beans
Semi fermented
beans
Defects
25'; -
Roasting conditions
Varietal composition: Regional blend (25% lila; 8% white)
Pulp pre-conditioning: overnight extended on perforated beds 10 cm
Fermentation method: horizontal boxes
Pre-drying: 24h; 10 cm
Drying: 7 days on wooden beds
Producer:Asosciacion de Desarrollo Integral Rocja Pomtila ASODIRP
Coordinates:15° 51' 48.39" N 90° 37' 01.99" W
Availability: ~12 MT/year
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