Laurel & Cedrela let us travel once again through the cloud forests of Nicaragua. These 2 regional blends bring together a mix of native and recently-introduced clones. Slow drying is standard in these humid communities. An additional interesting element is the carbon-neutral cocoa production by both centres adding to the environmental-friendly fingerprint. Cedrela has a deep dough-like flavour, hints of wet forest, cumin and liquorice and the chocolate has caramel body with must pudding and dry cranberry notes.
These profiles are developed by PAC, S.A., an organization conceived as a social enterprise whose organizational culture is strategically focused on inclusion and combating poverty in rural communities in Nicaragua, currently in highly productive areas of quality cocoa and coffee.
LAUREL: cookie, pomelo, spicy, tannins, woody, dates
LAUREL: laurel woody, whisky-barrel notes, soloton-like perfume, spiciness, chocolatey
gr/bean
Bean size
Well fermented
beans
Semi fermented
beans
Defects
18'; -
Roasting conditions
Varietal composition: Regional blend (16% lila; 4% white)
Pulp pre-conditioning: overnight in bags
Fermentation method: horizontal boxes
Pre-drying: 48h; 6 cm
Drying: 9 days on wooden tables
Producer: Microfinanciera Pueblos en Acción Comunitaria, Sociedad Anónima (PAC,S.A.)
Coordinates:13° 30' 42.99" N 85° 28' 03.00" W
Availability: ~25 MT/year
Contact: Néstor Rodriguez agronegocios@pacsa.com.ni
Phone: +505 8854 8590
