Characteristics

Origin: Guatemala

Region: Single estate in Alta Verapaz province

Type: Trinitarios, amelonados local criollo (to be planted in 2020)

Genetics: CATIE R1, R4, R6, PMCT 58, ICS 95, FHIA 706, FHIA 707, CAP 34, Chimelb 11, 12, 13, 14, 15

Certifications: UTZ/Rainforest Alliance, Gold Standard

Year: 2019


Flavor profile

AROMA: This cocoa has a moderate acetic sourness, apple and fresh wood, as well as a milky aroma.

TOASTED AROMA: It’s has a marked fruity aroma such as mango, kiwi and banana. It presents a delicate aroma of fresh herbs, milk and caramel, and an acetic and citric pleasant sourness.

SPECIAL FLAVORS: It has a strong fruity taste (acid fruits), with flavors of some dry nuts like peanuts. Caramel and molasses in the beginning. It has a distinct and nice citric and acetic taste with a chocolate taste at the end.


Harvest and Post-harvest

Harvest

May to July; November to January (Main harvest)

Post- Harvest

Chimelb currently has it’s own post-harvest facilities which will be modernized and expanded to process the cacao produced in the farm.

12Tree will determine standard fermentation and drying protocols for each clone according to customers' request. This is a great time for you to contact us and let us know your preferences.

FERMENTATION VARIABLES:

  • Percentage of fermentation can be adjusted to client’s needs (normal protocol 80%).

  • Wooden crates

  • Anaerobic fermentation + aerobic fermentation

DRYING VARIABLES:

  • We will use a mechanical dryer with controlled air flow and temperature.

  • Moisture content can be adjusted to client’s needs (usually 6-7%). Our drying protocols will be carefully developed to ensure that off-flavours are not developed.

  • Slow drying during the first 5 days.

  • Total drying process can take from 5 up to 8 days (depending on the weather).


Story

Chimelb currently has about 200 hectares of cacao that will expand to a 600-Ha fine-flavored cacao plantation. Chimelb’s cocoa is planted in association with rubber trees and other native leguminous trees in an agroforestry system. In the right density, the trees provide the perfect shade to the cacao without competing for nutrients and allowing a diversified production. Incorporating different crops and preserving natural forests, this farm achieves a well-balanced agro-ecosystem.

 

Characteristics

Origin: Ecuador

Region: Cotopaxi and Los Rios Province

Type: National Arriba, SAVORU

Genetics: EET 19, 95,96 48 Y 103, HCP Heirloom Cacao 3

Certifications: UTZ by 2020 / Hacienda Limon will be organic in 2021


Flavor Profile

Guantupí:

AROMA: It has a nice citric and malic sourness. A bouquet of flowers, peanuts and yeast can be felt too.

TOASTED AROMA: Its floral and a fruity, with some molasses essences. It also has a nutty and caramelized aroma.

SPECIAL FLAVORS: It has a pleasant coffee bitterness with a floral and caramelized taste surrounded with green fruits.

Limón:

AROMA: It has a nice citric and malic sourness. A bouquet of flowers, peanuts and yeast can be felt too.

TOASTED AROMA: It has some citric, bananas and mango aromas in it; followed by fresh flowers (jasmine), caramel, sweet alcohol, molasses and yeasts.

SPECIAL FLAVORS: Great floral intensity, yeast and wood flavor, intense coffee bitterness, citrus, nuts, hazelnuts and chestnuts with green fruits.


Harvest and post-Harvest

Harvest

October to December; March to April (Main harvest)

Post- Harvest

Limon and Guantupí currently have their own post-harvest facilities which will be modernized and expanded to process the cacao produced in the farm under 12Tree standards.

According to customers' request, 12Tree will determine standard fermentation and drying protocols for for the mix of National clones. SAVORU clon is separated in the harvest and fermented and dry monoclonal.

This is a great time for you to contact us and let us know your preferences.

FERMENTATION VARIABLES:

  • Pre-dry process

  • Percentage of fermentation can be adjusted to client’s needs (usually 70-80%)

  • Wooden crates

  • Anaerobic fermentation + aerobic fermentation

DRYING VARIABLES:

  • We dry the cocoa in “tendales” by sun. We are going to improve the infrastructure and dry in “marquesinas” with dry beds.

  • Our drying protocols will be carefully developed to ensure that off-flavours are not developed. (usually 6-7%).

  • Slow drying during the first 5 days.

  • Total drying process can take from 3 up to 5 days (depending on the weather).


Story

Haciendas Limon and Guantupi have been selecting ancient 100% national cocoa origins based on their flavor. In Hacienda Limon, 191 hectares have been planted with old Arriba flavor varieties developed by INIAP (National Institute of Agricultural Research). These materials are of the highest possible quality and correspond to the most demanding chocolate makers' criteria. Cocoa beans from Limon are certified Heirloom Cacao by the Heirloom Cocoa Preservation Fund (HCP) and have won international awards, specially for the unique HCP Heirloom Cocoa 3:

  • Winner of the Good Food Awards 2018

  • Bronze and Silver awards at the International Chocolate Salon 2017

  • Silver and Gold awards at the Academy of Chocolate 2016

  • Bronze award at the Academy of Chocolate 2015

  • 2 x Gold stars at the Great Taste Awards 2015

SAVORU:

According to the TASTING PANEL REPORT by Heirloom Cacao Preservation, the cocoa from Hacienda Limon has a “very mild initial profile that persists throughout. Complex nutty and caramelic / honey / malt caramel notes dominate with a background smooth, mild, very low bitterness and astringency chocolate. Has some mild red fruits with a raspberry both ripe and under ripe note including the green “blush” with a slight sour cherry / yoghurt vanilla note”.

ARRIBA:

The only cocoa in the world with its own origin designation, Arriba is considered a flavor grade top quality cocoa. It is known for its mild cocoa flavor with hints of jasmine, berries and strong earthy notes. The six National cocoa varieties in Guantupi and Limon were specially selected for their wonderful perfume, delicate, well-balanced and pronunciated flavor.

Characteristics

Origin: Colombia

Region: Single estate Cesar

Type: Trinitarian

Genetics: CCN51 (70%) + 30% of local Trinitarian hybrids

Certifications: UTZ/Rainforest Alliance certified by 2020


Flavor profile

AROMA: It is a fruity (mango, melon, plum, peach and citrus) aroma. With fresh milk, molasses, light cinnamon and floral touches.

TOASTED AROMA: It has some citrus, apple and pears in it. Molasses, green nuts and sweet floral touches can be felt too.

SPECIAL FLAVORS: It has some citric acidity. You can feel peanuts, nuts, almonds and hazelnuts. With a coffee bitterness surrounded with berries.


Harvest and post-harvest

Harvest

May to June; October to December(Main harvest)

Post- Harvest

Maquencal has its own post-harvest facility which is being modernized to fine tune the conditions during the fermentation and drying processes to obtain the highest possible quality.

The modern facilities will allow 12Tree to adjust the fermentation and drying protocols according to customers' desired flavors and scents while keeping consistency in large processed volumes.

This is a great time for you to contact us and let us know your preferences.

FERMENTATION VARIABLES:

  • Percentage of fermentation can be adjusted to client’s needs (usually 70-80%)

  • Wooden crates

  • Anaerobic fermentation + aerobic fermentation

DRYING VARIABLES:

  • We will use a mechanical dryer with controlled air flow and temperature, as well as “tendales”.

  • Moisture content can be adjusted to client’s needs. Our drying protocols will be carefully developed to ensure that off-flavours are not developed (6-7%).

  • Slow drying during the first 3 days.

  • Total drying process can take 2 to 3 days (depending on the weather).


Story

In a region that has been heavily impacted by paramilitary and guerrilla groups and open-pit coal mining, Hacienda Maquencal provides a dignified source of employment in an impoverished region. Fair wages, social security, training and education are ensured for all employees and its families.

The rehabilitation of Hacienda Maquencal with climate-smart practices include the composting of cacao pods to use as fertilizer and soil amendment, the rehabilitation of the irrigation system with the latest drip irrigation technology, the construction of a water reservoir that will ensure sufficient water during unusual drought periods, and the construction of a state-of-the-art post-harvesting center.

Additionally, data collection systems are being implemented to monitor daily crop water and nutrient requirements which allow to reduce fertilizer inputs and the water footprint of the crop.

Characteristics

Origin: Ecuador

Region: Quevedo, Los Ríos

Type: Trinitario

Genetics: CCN51

Certifications: UTZ/RA certified

Flavor profile

AROMA: It has a caramelized aroma and fruity aroma such as apple and banana. A slight aroma of molasses and yeast with fresh milk can be felt.

TOASTED AROMA: In the aroma you can feel nuts, apple and citrus, molasses, sugar cane, and fresh wood.

SPECIAL FLAVORS: Citric and malic acidity. Followed by a nice coffee bitterness, balanced with fruits, nuts and peanuts.


Harvest and post-harvest

Harvest

March to May; September to December (Main harvest)

Post- Harvest

Cocoa is currently being sold fresh in the local market. However, to sell dry beans with the efficiency and quality required by the international market, a design for the post-harvesting center has been determined with the right equipment and conditions seeking to achieve a balance between technification of processes and physical and organoleptic quality of the cocoa beans.

FERMENTATION VARIABLES:

  • Percentage of fermentation can be adjusted to client’s needs (usually 70-80%)

  • Wooden crates

  • Anaerobic fermentation + aerobic fermentation

DRYING VARIABLES:

  • We will use a mechanical dryer with controlled air flow and temperature.

  • Moisture content can be adjusted to client’s needs. Our drying protocols will be carefully developed to ensure that off-flavors are not developed (6-7%).

  • Slow drying during the first 3 days.

  • Total drying process can take from 2 up to 3 days (depending on the weather).


Story

Rio Lindo is located in a region that is known as the “cocoa cluster” of Ecuador. The fertile soils and the favorable microclimate in this region are key for the high cocoa yields that are being produced in Rio Lindo.

The high-yield farm applies a special nutrient mix, intensive pruning, efficient soil management and ongoing rejuvenation of the cocoa trees, with the goal of increasing the lifespan of the crop. Efficient fertigation is a cornerstone to this high productivity, as well as mechanized pruning and harvesting.

12Tree’s sustainability concepts will be applied to increase ecological and social impact, raising the farms’ overall value by delivering sustainably sourced cocoa. Currently, Rio Lindo is preparing to get UTZ certification.

Characteristics

Origin: Colombia

Region: San Pablo de Borbur, Boyacá

Type: Mix of 10 clones of Trinitarios and criollo hybrids

Genetics: ICS-95, TCS-01, SCC-61, TCS-06, TSH-565, CALI-39, ICS-1, ICS-39, ICS-60 and EET-8

Flavor profile

AROMA: The aroma has a moderate acetic bitterness and fruity nuances: apple and red fruits.

TOASTED AROMA: The toasted aroma is composed by fruity fragrances like kiwi and melon, mixed with a citric mandarin and apple. It has a bit of floral essences, fresh herbs and ends with a caramelized, and fresh milk aroma.

SPECIAL FLAVORS: Has an intense fruity and floral taste at the beginning. Complemented by a citric and a strong cocoa and chocolate taste on the side with nuances of walnuts. Green fruits, and coffee bitterness and caramelized.


Harvest and post-harvest

Harvest

March to May; September to December (Main harvest)

Post- Harvest

Origen Boyacá sources fresh cocoa from 100 small-holder farmers and controls the entire post-harvesting process. The post-harvesting facilities use modern measuring devices to control environmental conditions.

Fermentation and drying protocols will be determined according to customers' request. This is a great time for you to contact us and let us know your preferences.

FERMENTATION VARIABLES:

  • Percentage of fermentation can be adjusted to client’s needs (usual protocol 80%)

  • Wooden crates

  • Anaerobic fermentation + aerobic fermentation

DRYING VARIABLES:

  • We use drying tunnels where the cocoa is sun dried.

  • Moisture content can be adjusted to client’s needs. Our drying protocols will be carefully developed to ensure that off-flavors are not developed (6-7%).

  • Slow drying during the first 5 days.

  • Total drying process can take from 5 up to 8 days (depending on the weather).


Story