Light chocolaty profile and a very creamy texture
ANDER El Salvador La Catarina 65%
16,95 €
In stock
The beans in this 65% dark ground chocolate were grown at Finca La Catarina in El Salvador. Once harvested all post-harvest processes take place at La Alpina, a coffee plantation. Expect a creamy texture and notes of tropical fruit paired with caramel molasses specific to panela sugar.
region _____ tecapan, El Salvador
terroir _____ volcano slopes, volcan de usulutan
altitude _____ 750 masl
producer _____ cyrille beraud
genetics _____ trinitarios finos de aroma
farming ____ complex agroforestry with cedars, mango, laurer
200g ground dark chocolate min. 65% cocoa solids.
Made with light roasted cacao beans (never cacao powders) and unrefined cane sugar to create balance (100% organic, from whole cane sugar; not refined, bleached or tinted; no empty calories).
Vegan, artificial-free and no additives what so ever.
About Finca La Catarina
A reference for quality & productivity in El Salvador.
During the harvest season, operations are complex. The cacao beans from Finca La Catarina are harvested and sorted and then shipped to another property owned by Cyrille's family, La Alpina, which is an agroforestry coffee plantation. It is here that all the post-harvest processes take place (opening the pods, fermentation, drying, sorting, packaging, and storage). All these steps take place at the foot of the Chaparrastique volcano, which is still very active. The team is led by agronomist Ely Baños, who oversees production and the implementation of good agricultural practices. Armando Guevara is responsible for post-harvest practices.
