Buena Fe Violeta Cacao
This terroir was identified as having one of the highest potentials for polyphenol count by our plant science team, who examined over 250 different samples from across the world.
Using the latest research, our plant science team have developed these beans to maximise their polyphenol levels. The result is an intensely-flavoured cacao, with strong bitterness and dark wood tones, loaded with health-boosting polyphenols*(ref)
We assess our bean profiles using the below flavour breakdowns.
Acidity – Citric, acetic, vinegar, lactic, mineral
Bitterness – Typically perceived in caffeine, coffee, kola nut, some beers and grapefruits
Astringency – Typical of tannins in some wines or beers. Typical of raw nut skins and green banana skins
Sweet – White sugar, browned sugar, panela, caramel
Fresh Fruit –
Berries: Red or black currant, strawberry, raspberry, blackberry, acaai berry.
Citrus: Orange, lemon, lime, grapefruit or generic sensation of citrus-like fruit.
Stoned Fruit: Cherry, plum.
Tropical: Passion fruit, pineapple, mango or soursop
Other: Apricot, peach, pear, banana.
Brown Fruit – Dried apricot, banana, yellow raisin, fig. Dark raisin, dates, prune
Nutty – Hazelnut, macadamia, pecan, walnut, cashew, almond, brazil nut
Floral – Freshly cut grass, young green leaves, hay, straw or herbal/dried green, herbs like thyme and rosemary.
Jasmine, honeysuckle, rose, lilac, lilies
Woody – Freshly cut cocoa wood, white pine wood, maple wood, ice cream/popsicle wooden stick. Oak, walnut, teak, mahogany. Pitch of pine or other resinous wood
Spice – Dried coconut, nutmeg, cinnamon, cloves, liquorice, tonka, vanilla, black pepper. Dried tobacco leaves. Sodium glutamate, umami
Sourced from a Farmer group
Farmers – 15
Average Age – 52
Type – Cabuya Bags
Net Weight – 69 kg
Gross Weight – 69.5 kg