Description
INGREDIENTS
Cacao mass: 57%
Origin: Tumaco, Colombia
Bean variety: Trinitario
Cacao butter: 6%
Cane sugar: 35%
Certification: Bio
Salt and cacao nibs: 2%
PRODUCTION
Harvest year: 2021
Fermentation: Fine flavour method – 5 days
Drying: drying beds, protected from direct sunlight (48 hours)
Roasting: Light roast, long on low temperature
Packaging: Paper with flavour bariere
TRACEABILITY
Plantation: Tumaco, Colombia
Fermentation: Locally in Colombia through experts
Drying: Locally in Colombia through experts
Packing: Locally in Colombia through experts
Shipment: Fairtransport
Roasting: Locally in Colombia through experts
Winnowing: Locally in Colombia through experts
Grinding: Coup de Chocolat, Antwerp
Conching: Coup de Chocolat, Antwerp
Tempering: Coup de Chocolat, Antwerp
Packaging: Coup de Chocolat, Antwerp
How much does the cacao farmer earn?
3,8 USD/kg
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