Powerful chocolate with spicy notes.
Nueva Guinea, South Caribbean Coast Autonomous Region, Nicaragua
Historically, few Nicaraguans have called themselves cacao farmers. For most producers, cacao still is the third or fourth crop produced on their farms. In the beginning of the 21st century, cocoa started to increase in popularity and the sector became more professional: NGO programmes provided technical support to producers, cooperatives were formed, and the first growers obtained Fairtrade/Organic certification. While the sector did grow, quality control and post-harvest processing remained underdeveloped for a long time. This changed only until 2013 when Ingemann Fine Cocoa became a pioneer in researching and developing quality post-harvest processing. In 2015 Nicaragua was recognized as a producer of 100% fine and flavour cocoa by ICCO.
These beans are collected fresh from different producers in the area of Nueva Guinea and are centrally processed at Ingemann’s facilities.
Fermentation takes place in tiered wooden boxes. Fermentation protocols are especially developed for each of the varieties in order to develop the best flavours. The beans are dried in the sun on wooden tables.
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