Description
INGREDIENTS
Cacao mass: 65%
Origin: Nicaragua – Waslala
Bean variety: Acriollados Trinitarios
Certification: Organic
Cacao butter: 5%
Certification: Organic
Cane sugar: 25%
Certification: Organic
Orange and ginger: 5%
May contain traces of: nuts.
PRODUCTION
Harvest year: October – February (main harvest)
Fermentation: In horizontal wooden crates for 5-6 days
Drying: Pre-drying for 48 hours with a layer of 10 cm solar. Final solar drying for 7 days in wooden and perforated steel beds, slow drying to achieve an adequate balance
Roasting: Mild with a temperature range between 90 and 130ºC for 25 minutes
Packaging: Paper + recycled cardboard
TRACEABILITY
Plantation: RACCN (Región Autónoma Costa Caribe Norte)
Fermentation: Cooperativa CACAONICA R.L.
Drying: Cooperativa CACAONICA R.L.
Packing: Cooperativa CACAONICA R.L.
Shipment: Silva Cacao, Antwerp, Belgium
Roasting: Oca Martínez – ESMENT Palma de Mallorca, Spain
Winnowing: Chocolates Maüa, Palma de Mallorca
Grinding: Chocolates Maüa, Palma de Mallorca
Conching: Chocolates Maüa, Palma de Mallorca
Tempering: Chocolates Maüa, Palma de Mallorca
Packaging: Chocolates Maüa, Palma de Mallorca
How much does the cacao farmer earn?
70-80% of the price set on the New York stock exchange at the time of purchase
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