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
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
May to July; November to January (Main 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.
Percentage of fermentation can be adjusted to client’s needs
Anaerobic fermentation + aerobic fermentation
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).
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.