Description
Freshly roasted nibs (roasted to order!!)
This Cuban cacao is medium bodied with light acidity, tobacco, creamy and nutty.
Cacao was introduced at the beginning of the 19th century by French colonists who fled from the revolution of independence in Haiti. They started growing coffee and cacao on the island. The breeds introduced are thought to have originated from the Atlantic coast of Mesoamerica.
This cacao comes from the area of Baracoa in the Guantánamo province in the Northeast of Cuba. Baracoa lies on the Bay of Honey (Bahía de Miel)
and is surrounded by a wide mountain range (including the Sierra del Purial) which causes it to be quite isolated.
Baracoa is nowadays not only a cacao growing region but it is also Cuba’s main chocolate manufacturing area.
https://medium.com/cuba-private-travel-blog/chocolate-and-cacao-in-cuba-df1e99433f7e
If you are in control of your roasting and winnowing, we do have a great range of single origins, single Estates of raw beans… Check our range https://thecocoaprovider.com.au/wholesale/
Reviews
There are no reviews yet.