Cacao Beans La Esperanza (SUCHITEPÉQUEZ - Guatemala's Southern Coast)
✧ Genetics: hybrid
✧ Flavor Profile: nutty, some red fruit, balanced acidity.
✧ Fermentation: 80 to 85%
✧ Drying: Slow in a Drying House, sun dried
✧ Environment: Planted with plantain trees and other crops.
✧ Region: SUCHITEPÉQUEZ
✧ Altitude: 371 meters (1,217 feet)
✧ Ownership: Family Farm
This cacao is fermented using methods passed down from old South American farms, achieving a consistent 80 to 85% fermentation that draws out the deep, complex flavor chocolate makers look for. The trees themselves are hybrid varieties, selected and adapted specifically to Guatemalan soil, chosen above all for resilience and flavour, allowing them to flourish intercropped among our plantain trees in a natural, shaded multi-crop system.
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