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Belize - Peini Organic (1KG)

  • 105 kr

Region och LandToledo distriktet , BelizeStoryDenna kakao produceras av små jordbrukare som bor och arbetar i de mest fattiga och underutveckladedjungelsamhälle

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Artikelnummer: 20

Region och Land
Toledo distriktet , Belize

Story
Denna kakao produceras av små jordbrukare som bor och arbetar i de mest fattiga och underutvecklade
djungelsamhällen i Belize. Produktionsskalan är mycket liten,
med endast ett fåtal gårdar som överstiger 1 hektar.
All kakao i regionen är historiskt odlat ekologiskt.

Skördetid
Mars - Maj är huvudskörden

Genetik
belizetrinitario hybrid med belizcriollo

Fermentering
Bönorna fermenteras i mörka skjul och täcks med palmblad som isolerande material, Fermenteringsprocessen är mellan  5-7 dagar beroende på kakaosorten.
bönderna övervakar kontinuerligt och blandar runt bönorna för bättre luftning.
Efter jäsning torkas bönorna i den heta tropiska luften.

Smakprofil
smakrik böna med trevlig citronsyra, första tonerna är mjuka tropiska frukter som banan, stjärnfrukt och sharonfrukt, detta följs upp med nötiga toner av jordnöt och cashewnötter.



Region and Country

Marañón Canyon, Perú

Story

Pure Nacional, with its complex fruit and floral flavors, once  dominated the fine chocolate market worldwide. In 1916, diseases struck  the Pure Nacional population in Ecuador and within three years 95% of  the trees were destroyed. The prized cocoa was thought to be lost, until  Dan Pearson and Brian Horsely discovered cacao trees growing on small  isolated farms in the Marañón Canyon. This remote horseshoe-shaped  canyon surrounded by walls, creates a unique microclimate where the  trees thrive at an altitude between 1,000 to 1,250 meters.
The mother tree of all of the Pure Nacional clones grown by the small  farmers in the Marañón Canyon was found in the farm of Don Fortunato.  No. 4 was the number of the sample submited to the Heirloom Cacao  Preservation Initiative that was determined to be Pure Nacional.

Harvest

December (main harvest) – February (mid-crop)

Genetics

Pure Nacional with a rare mix of 40% white beans. Genetic testing has  proven that these cacao trees were indigenous to Peru and were not  exotic introductions.

Post Harvesting Process

The fermentation protocols were developed after two years of trials.  Once the pods are harvested, the beans are collected in sealed  containers and carefully pre-selected by hand before fermentation.
The white beans are fermented and dried separately from the purple  beans. Fermentation is done in wooden boxes covered by food-grade jute  bags. To equalize bean temperatures and assure even fermentation, the  beans are removed daily to a special table and stirred thoroughly by  hand. After completing fermentation, the beans undergo a drying process  to get rid of acids and protect the delicate Nacional flavours.

Flavour

Delicate body with rich notes of fruit and flowers. The white beans  add nutty flavours to the mix. Low bitterness and acidity with no  astringency.