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you required to know Criollo Cocoa Arriba premium beans,80% fermentation, we are working directly with groups and cocoa plantations, trazability and controlling quality profiles, we will be happy to be able to send more details if interested please communicate to us if you require our products.
Cocoa Beans ASS
It is expected a good crop of Criollo Cacao Arriba has been working with rehabilitation of farms mediating recovery from pruning and native varieties of trees that have more than 100 years, I think that has been working well in the process of post-harvest and grain quality , we are entering actulamente change processes in the system of marketing, we are in search of buyers who value the traceability and quality, and organoleptic parameters of our cocoa, we have implemented process of Liquor,… Continue
I have had customers asking me for cacao nibs and roasted and raw cacao beans but have been reluctant to stock these items due to salmonella or other pathogen risk. After seeing cacao beans being fermented and dried in numerous countries I question the safety of these products. Dirt, bugs, drying on asphalt roads etc..I question from all but the most sophisticated winnowing operations to remove the husk. Am I overreacting to the risk ? Does the roasting process kill these pathogens? Is anyone… Continue
Hello fellow chocolate heads... I'm looking for some cacao beans. Just small quantities (500g-1kg) of beans to buy - fermented and unfermented, all unshelled ('unpeeled'), to experiment with for making old-school drinking chocolate. And ideally all from Central America, eg Tabasco, Guatemala - because I'm trying to replicate pre-Colombian cacao-based drinks. I'm writing a book on it, and I'm doing a little talk in February at which I'd like to supply audience members with samples of said… Continue
Today I joined 40 other chocolatiers - bayside with seagulls - thinking: this is a perfect day for chocolate lovers in San Fran to collect at the waterfront wharf and celebrate chocolate. Look out! 5,000 of them turned up! I was next to Chocolatique from LA, Jade from SF, Amano from Utah, William Dean from Florida, and nearly 20 wine and liqueur makers, 20 artists....and thousands of enthusiasts sampling the wares. My observatons: chocolate is still recession-proof! People were buying,… Continue
Added by Susie Norris on March 22, 2009 at 7:00pm —