Selva Yoro

The Mayan spirits gather together and transform raw cocoa through a traditional method; a special processing when the beans have to absorb the liquids of the fresh pulp instead of letting them drain away. A slow process with close supervision in a closed solar tunnel leads to an aromatic cocoa with intense notes of wild valley flowers and thyme, coconut/almond milk, and sesame oil.

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Quality - Taste Notes

Chocolate icon

toasted bread, flowery herbal perfum, coffee pulp, yellow fruit notes, pink pepper, gin, nutty aftertaste

Licor icon

wild valley flowers, thyme, green, pink pepper, coconut/almond milk, sesame oil, mushroom

1.53

gr/bean
Bean size

52%

Well fermented
beans

24%

Semi fermented
beans

1 - 3 %

Defects

120°C

25’; 12 μm
Roasting conditions

Harvest

Processing

Varietal composition: Trinitario blend (30% lilac; 2% white)

Pulp pre-conditioning: /

Fermentation method: Mayan Tradition wicker basket in solar tunnel (50kg)

Pre-drying: 72h; 8 cm; solar tunnel

Drying: 15-day sun-drying; solar tunnel; petate

Generals

Producer: Asociación de Producción Agrícola "Cacheteros de Guaymas" Limitada APROCAGUAL

Coordinates: 15°17'28.5"N 87°42'07.5"W

Availability: ~0.5 - 1.0 MT/year

Contact: [email protected]

Phone: (504) 9708-4015

Location

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