Exceptional genetics in an under-explored region reveal the herbal aspects of the cacao of the north. Light-colored beans with creamy texture express green tea notes, thyme and cumin with a sweet spicy touch of red paprika. The dried herbs stay long in the mouth ending up to hazelnut paste aftertaste
oregano, thyme, pepper, sparkling, resin, dark wood, marzipan
creamy, green tea, thyme, cumin, red paprika, hazelnut paste
gr/bean
Bean size
Well fermented
beans
Semi fermented
beans
Defects
25 ’; 12 μm
Roasting conditions
Varietal composition: Trinitario blend (44% lilac; 8% white)
Pulp pre-conditioning: /
Fermentation method: Tray (min. 480 kg)
Pre-drying: 48h; 8 cm; open air
Drying: 10-day sun-drying; open air; wooden trays
Producer: Cooperativa Multisectorial Saslaya COOMUSASC R.L.
Coordinates: 13°43'31.8"N 84°56'23.0"W
Availability: ~10 - 15 MT/year
Phone: (505) 7542-4672
