A tray fermentation of a blend of old genetics from the region of Nueva Guinea brings out a bouquet of aromas and flavors; a cocoa with a balanced profile with beautiful notes of vanilla and a soft raspberry balsamic acidity. Its dynamic character expresses afterwards strong nutty flavor of caramelized almonds with the sweetness of honey mustard and with an end of aged rum/Jack Daniels whiskey.
The municipality of Nueva Guinea, in the South Atlantic Autonomous Region (RAAS) of Nicaragua, is known for its cacao production. It is located in the Caribbean region of the country, where cacao is a traditional crop and has been revived with activities such as the float festival and the election of the cacao queen.
peach, tannins, caramel, sweet date, red berries
vanilla, soft raspberry balsamic acidity, caramelized almonds, honey mustard, aged rum/Jack Daniels whiskey
gr/bean
Bean size
Well fermented
beans
Semi fermented
beans
Defects
25 ’; 12 μm
Roasting conditions
Varietal composition: Trinitario blend (28% lilac; 14% white)
Pulp pre-conditioning: /
Fermentation method: Tray (500 kg)
Pre-drying: /
Drying: 8-day sun-drying; solar tunnel; perforated steel
Producer: Unión de Cooperativas Agropecuarias Ahmed Campos Corea R.L. (UCA)
Coordinates: 11°41'18.8"N 84°27'23.3"W
Availability: ~12 - 15 MT/year
Contact: ucahmedcampo@yahoo.com
Phone: (505) 8435-9538
