Paso Cocodrilo / Ayin

Ayin has very thin long-shaped beans and despite their small size long processing is required to bring a chocolate profile that comes with balanced fig and rhubarb jam notes with pleasant tobacco smokiness.

Ayin means lagarto in Q’eqchi’, Paso Cocodrilo it’s the farm's name, located in the Alta Verapaz department, owned by Erick Ac and family. Situated on the western edge of Laguna Lachua National Park, the Finca Paso cocodrilo currently covers 50ha and is expanding.

Quality - Taste Notes

Chocolate icon

fig, rhubarb jam, pleasant tobacco smokiness, earthy, dates

Licor icon

ripe banana, dates, earthy hint, tamarindo, camphor

1.25

gr/bean
Bean size

60%

Well fermented
beans

25%

Semi fermented
beans

0%

Defects

120°C

20'; -
Roasting conditions

Harvest

Processing

Varietal composition: FAML1 (20% lila; 0% white)

Pulp pre-conditioning: overnight extended on perforated beds 6 cm

Fermentation method:  horizontal boxes

Pre-drying:  48h; 10 cm

Drying: 8 days on perforated tables

Generals

Producer:Finca Cocodrilo (Guatemala Cacao Company)

Coordinates:15° 49' 24.99" N 90° 42' 51.99" W

Availability: ~3 MT/year

Contact: jasgodoy77@gmail.com

Phone: +507 6027-3810

Location



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