In the mountains of Puerto Quito and through the forests where Jacamara nests, Chocó Jacamara is the true chocolaty experience for Ecuador and can offer exclusivity to its lovers as small volumes are produced. Balanced with dry summer thyme, raisins, and cooked prune with vanilla sweetness, and earthy smoky chestnut finish.
chestnut, crème brulee, raisins, bread
summer thyme, raisins, cooked prune, vanilla,earthy-smoky chestnut finish
gr/bean
Bean size
Well fermented
beans
Semi fermented
beans
Defects
20'; -
Roasting conditions
Varietal composition: Complejo Nacional (16% lila; 0% white)
Pulp pre-conditioning: overnight in bags
Fermentation method: horizontal boxes
Pre-drying: /
Drying: 8 days on perforated beds
Producer:ASOANE
Coordinates:00° 04' 12.10" S 79° 12' 56.00" W
Availability: ~30 MT/year
Contact:
Phone:
