Buena Fe Violeta Cacao

We assess our bean profiles using the below flavour breakdowns.

Cocoa   

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

Smoky