Characteristics

Price:

Origin: Guatemala

Region: Single estate in Alta Verapaz province

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

Genetics: CATIE R1, R4, R6, PMCT58 ICS 95, CCN 51, FHIA 706, FHIA 707, CAP 34, Chimelb 11, 12, 13, 14, 15

Certifications: UTZ/Rainforest Alliance, Gold Standard

Year: 2019


Flavour profile

TBD by Jaume

Ex. from Chocolate Alchemy:

The preparation is perfect on this lot. Very even and no debris to speak of with a beautiful red/auburn color.

The overarching impression for this bean is nuance and elegance. The aroma starts off with warm ripe cherries. The solid chocolate backbone has baked red fruit, delicate tannins and brown and caramelized sugars.

There is a slight nutty, clean earthy note that I can't quite put a name too. The inherent sweetness and bitterness lend a note of a rich mocha. Just the right amount of berry like acidity balance for unmistakable satisfaction


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

  • 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-flavours are not developed.

  • Slow drying during the first 3 days.

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


Story

Chimelb currently has 201 hectares of cacao that was established XX years ago, which will expand to a 600-Ha fine-flavoured cacao plantation. The existing 201 ha of Chimelb are planted in an agroforestry system that combines rubber, some native timber and leguminous trees and cacao. The expansion of the farm will work in an agroforestry system that combines rubber and cacao. In the right pattern, the association cacao rubber gives a perfect shade to the cacao without competing with the shade for nutrients. Together with the farm’s other crops and natural forests, this farm has a well balanced ecosystem.

 

Characteristics

Price:

Origin: Panama

Region: Single estate in Colon province

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

Genetics: Catie R1, R4, R6, PMCT58, Luker 40, TCS1, ICS1, Criollo - Bocas del Toro

Certifications: UTZ/Rainforest Alliance by 20xx

Year:


Flavour profile

Ready in 20xx


Harvest and Post-harvest

Post-harvest facilities will start to be built in year 202x.

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

  • 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-flavours are not developed.

  • Slow drying during the first 3 days.

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


Story

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Characteristics

Price:

Origin: Dominican republic

Region: Nagua

Type: trinitarios and criollo

Genetics: CC-10, CRIOLLO-11, ICS-40, ICS-95, IMC-67, IML-44, ML-105, ML-106, ML-22, UF-221, UF-29, UF-296, UF-613, UF-676

Certifications: USDA Organic by 2021

Year:


Flavour profile

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Harvest and Post-harvest

Harvest

May to July; November to January (Main harvest)

Post- Harvest

Post-harvest facilities to be built in 202x.

According to customers' request, 12Tree will determine standard fermentation and drying protocols for each clone. 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

  • 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-flavours are not developed.

  • Slow drying during the first 3 days.

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


Story

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Characteristics

Price:

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 202X

Year:

 
Genetic profile of the cacao variety developed in Hacienda Limon by Samuel von Rutte. Photo taken from Heirloom Cacao Preservation (HCP),  https://hcpcacao.org/heirloom-designees/heirloom3/

Genetic profile of the cacao variety developed in Hacienda Limon by Samuel von Rutte. Photo taken from Heirloom Cacao Preservation (HCP), https://hcpcacao.org/heirloom-designees/heirloom3/


 

Flavour Profile

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.


Harvest and post-Harvest

Harvest

xx to xx; xx to xx (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 each clone. 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

  • 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-flavours are not developed.

  • Slow drying during the first 3 days.

  • Total drying process can take from 5 up to 8 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

Characteristics

Price:

Origin: Colombia

Region: Single estate Cesar

Type:

Genetics: CCN51

Certifications: UTZ/Ra certified by 202x

Year:


Flavour profile

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Flavour profile Maquencal2.png

Short description


Harvest and post-harvest

Harvest

xx to xx; xx to xx (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 each clone. 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

  • 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-flavours are not developed.

  • Slow drying during the first 3 days.

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


Story

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