 Chocovic Guaranda
71% Cocoa | Extra Bitter
Origin:
Region:
Plantation:
Species:
Vintage:  Chocovic Guaranda
Forastero is the most widely cultivated cocoa (around 80% of all world production). The tree is characterised as being highly illness-resistant and allows a much higher production than the Criollo. It is not classified as "Fine-flavoured cocoa" and is used by mixing it as a base alongside other superior types. However, there is an exception in Ecuador, the Nacional or Arriba cocoa. Excellent and perfumed, its unquestionable quality makes it considered "Fine-flavoured cocoa", like the Criollos and unlike the rest of the Forasteros. Since its beginnings the best Ecuadorian cocoa was the Arriba, as this cocoa, only used for exporting, was the one cultivated in the upper area of the river Guayas (upstream - río arriba). With the decades, this name became a synonym of quality.
NUT: Green or yellow and in a large variety of shapes. Each nut contains between 30 and 40 grains. GRAIN: Long and flat, dark purple colour. FERMENTATION AND DRYING: Over one week. Unique case: the fermentation and drying are done together. TASTE: A perfumed aroma with floral aromas of acacia honey, dairy tones and exotic woods. A cocoa bean with an unmistakeable personality. A mildly bitter taste with candied citric tones, floral with a honey character.
Chocovic Guaranda
INCREDIENTS:
Cocoa Mass
Cane Sugar
|
Chocolate Producers 
