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Clay I noticed that you are selling small amounts of beans. I make chocolate at home and am interested in trying some of the origins. I was wondering if anyone else here had used them to make chocolate and what they thought about them. A little speil about what flavours to expect, heavy or light roasting, why you chose those beans to sell would be great. I can roughly gather what they would be like by experience with tasting chocolate and making using similar origins and what I have read but I want something to draw me in and get me excited about choosing one and giving it a go.

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Here is a brief descriptor of the beans offered here. For more specific onformation just ask and I'd be happy to respond.

DR Hispaniola - Luscious, earthy toned bean with a lot of complexity. Fruity as well as hints of “rum” and green tea with a nice cocoa aroma.

DR Sanchez – This is the same bean used in the Hispaniola with the exception that this bean is not fermented. Just sun dried.

Mexican Tabasco - Savory, meaty, mouthwatering a very pleasant earthy aroma, with very little astringency. A bit tangy. Don’t be afraid to give these a full roast but don’t roast them until they “pop”

Panama – Light fruitiness (apple and fig), earthy and classic cocoa taste. Not too complex and just enough bitterness to balance). Medium roast for best flavor.

Madagascar - Light chocolate flavor with intense flavor notes of citrus and raspberry. Be careful with the roast. You’ll have to toy with it but a little under roasted or over roasted makes a huge difference with this bean.

Ecuador Nacional - Delicate cacao flavor, accented by a perfumed floral scent and lovely floral tones including a dominant jasmine note and nutty after-tones.

Ecuador CCN-51 – A great overall bean. Classic cocoa taste and aroma. Not too complex.

Rio Caribe - A Trinitario bean grown near the Rio Caribe, in the Sucre State of Venezuela. This cacao has a slight dark tone and a refreshing bitterness. Common flavors are coffee, almonds, slight red fruits, and pure cocoa.

Sur Del Lago - This cacao is hearty and robust, and bears an extreme dark tone with flavors of butter, hazelnuts, and red fruits plus floral tones.

Carenero Superior – Fairly smooth and well rounded. The two best characteristics of this bean are the cherry like taste and the aroma of sweet tobacco.

Ivory Coast – This cacao has classic chocolate aroma with hints of coconut and dark spice. This can handle a little darker roast. Feel free to let it “pop”. It will bring a nice depth to your chocolate.

Ghana – This cacao has classic earthy chocolate and light vanilla aroma. There is also a hint of peach while roasting.

Papua New Guinea – This is an interesting bean. They are smoke dried and not sun dried. They taste a little like bacon and leather. Very interesting.
Thanks that is great.

Do you ship to Australia? If not would you consider it? How much for shipping?
Hi Eric, Do you sell any certified organic beans that are considered raw? Do you sell any Criollo varieties?
Hearts,
Sacred Steve
I can get some criollo beans raw. Most of them are fermented but if I know ahead of time that you want some raw, I can arrange that with the plantations I work with. Many of the beans I sell are organic but some of them have not done the paperwork as it is a long and drawn out process.
Hi Eric, What is the origin of your criollo? Do you happen to know the paticular varietal? I actually need all fermenation levels from zero fermentation to about an 8 to 14 day ferment depending on the varietal. Unfortunately, my hands are tied regarding organic certification. Since we are certified, we need to stick with certified beans. Can you still provide?
Hearts,
Sacred Steve
Steve:

I read what you are saying but I don't understand it. The standard fermentation range for all cacao beans is about 3-7 days with Criollos being on the short end and Forasteros on the long end.

Asking for 14-day fermentation for Criollos does not make any sense at all as they would be putrid. 14-days for Forastero/Trinitario? Ditto.

Zero I can understand because if they are not fermented you can guarantee that they will be raw.
I am not aware of any at this time that have a fermentation of over 10 days. There are some criollo organic from Dominican and the Madagascar beans are not true criollo but their parent plants were criollo so they are an excellent choice. The others that are criollo are not organic certified yet. Panama is organic but not criollo.
There are also some criollo organic from Mexico and Peru. Not in stock but I can get them.
Ok, great. Thanks for the info. I need a really clean bean, since I use the husk in my chocolate. Do you have any really clean beans that look like almonds they are so clean? A 3 day ferment on the Criollos is fine and a 7 day ferment on the Foresteros is fine. I just have to taste them to make sure. Can you send any samples of a super clean bean that is certified organic? I will look at any varieties and fermentation levels you have.
Hi Eric, Any updates on your stock?
Sacred
Hi Eric,

I am a cocoa farmer in Bahia,Brasil.
I would like to know who classified the cocoa flavour.
Thks,
Adriana Leal
Adriana:

Eric classified the flavors.

:: Clay

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