When tradition stands next to modernization you get this inspiring duo. While the fact is that CCN51 represents such big percentage of Ecuadorian cocoa production, traditional post-harvest practices alternating between patio and fermentation in sacks always reveal a specific flavour profile for this clone and Chocobend Clásico is this example: herbal, vegetal, and tannic with some buttery notes and hints of flowers is the typical profile.
herbal, plantain, peanut butter, lingering bitterness
low cocoa, herbal, buttery, banana tannins, flowery hints
gr/bean
Bean size
Well fermented
beans
Semi fermented
beans
Defects
8' / 120; 13'
Roasting conditions
Varietal composition: CCN-51 (36% lila; 20% white)
Pulp pre-conditioning: Drying on concrete
Fermentation method: traditional alternating jute bags & concrete floor
Pre-drying: /
Drying: concrete
Producer:CHOCOBEN
Coordinates:02° 21' 21.73" S 79° 36' 06.86" W
Availability: ~200 MT/year
Contact: chocobenyproductoresasociados@gmail.com
Phone: +593 990268316
