Chocolate Waslala, Nicaragua 75%
Chocolate made with great care,
from the selection of the bean at the origin to its processing.
40gr | 70gr
ORIGIN
America – Nicaragua – Waslala
Mesoamerica is one of the first places where cocoa was domesticated by the Olmecs, cocoa is important in Mayan and Aztec culture, and it was Hernán Cortés who brought cocoa to Europe.
Nicaragua has a consumption of beverages derived from cocoa in the local population.
In addition, there are genetic materials in the country giving a great diversity to the Nicaraguan cocoa. Nicaragua is considered a producer of fine cocoa, gradually increasing its production of high quality and developed under agroforestry system.
LOCATION
REGION: RACCN (Región Autónoma Costa Caribe Norte)
Latitude: 13°19’50” N
Longitude: 85°22’20” W
CHARACTERISTICS
Type of plantations:
Small producers with an average of 2 ha, organised in cooperatives. Under agroforestry system.
Varieties:
Mixture of trinitario and acriolladas varieties.
Altitude:
400 – 1,200 msnm
Harvest season:
October – December (main harvest) / April – June (intermediate harvest).
FARMS
Cacao trees are planted in small plots of diversified family farms of small farmers organised in the cooperative CACAONICA R.L. The areas are under agroforestry systems with a combination of timber and fruit trees. In addition, the farms have other crops in other areas of the farm.
The producers of this cocoa are committed to sustainability; they manage their family farms organically (certified) with the use of organic inputs such as compost, permitted amendments, and are committed to the incorporation of raw materials. There is a great awareness of environmental care, care of the fauna and flora.
INGREDIENTS
Cocoa: 72% cocoa beans / Others: 3% natural cocoa butter and 25% organic unrefined cane sugar from Paraguay, sourced from cooperatives in Paraguay and produced according to Fair Trade standards.
This chocolate contains neither lecithin nor natural or artificial flavours.
VARIETY OF COCOA
This mixture of Trinitario and Acriolladas varieties gives this cocoa its special flavours. A high percentage of these farms were planted from seeds, which generated a a lot of hybridisation in the trees. Waslala has been called the cocoa capital, since cocoa plantations began to be developed in the municipality in the 1950s and 1960s. There are biodiversity studies of the presence of many criollo trees with brown or white seeds that provide very special flavours.
ORIGIN
America – Nicaragua – Waslala
Mesoamerica is one of the first places where cocoa was domesticated by the Olmecs, cocoa is important in Mayan and Aztec culture, and it was Hernán Cortés who brought cocoa to Europe.
Nicaragua has a consumption of beverages derived from cocoa in the local population.
In addition, there are genetic materials in the country giving a great diversity to the Nicaraguan cocoa. Nicaragua is considered a producer of fine cocoa, gradually increasing its production of high quality and developed under agroforestry system.
LOCATION
REGION: RACCN (Región Autónoma Costa Caribe Norte)
Latitude: 13°19’50” N
Longitude: 85°22’20” W
CHARACTERISTICS
Type of plantations:
Small producers with an average of 2 ha, organised in cooperatives. Under agroforestry system.
Varieties:
Mixture of trinitario and acriolladas varieties.
Altitude:
400 – 1,200 msnm
Temporada de cosecha:
Octubre – Diciembre (cosecha principal) / Abril – Junio (cosecha intermedia)
FARMS
Cacao trees are planted in small plots of diversified family farms of small farmers organised in the cooperative CACAONICA R.L. The areas are under agroforestry systems with a combination of timber and fruit trees. In addition, the farms have other crops in other areas of the farm.
The producers of this cocoa are committed to sustainability; they manage their family farms organically (certified) with the use of organic inputs such as compost, permitted amendments, and are committed to the incorporation of raw materials. There is a great awareness of environmental care, care of the fauna and flora.
INGREDIENTS
Cocoa: 72% cocoa beans / Others: 3% natural cocoa butter and 25% organic unrefined cane sugar from Paraguay, sourced from cooperatives in Paraguay and produced according to Fair Trade standards.
This chocolate contains neither lecithin nor natural or artificial flavours.
VARIETY OF COCOA
This mixture of Trinitario and Acriolladas varieties gives this cocoa its special flavours. A high percentage of these farms were planted from seeds, which generated a a lot of hybridisation in the trees. Waslala has been called the cocoa capital, since cocoa plantations began to be developed in the municipality in the 1950s and 1960s. There are biodiversity studies of the presence of many criollo trees with brown or white seeds that provide very special flavours.
Tasting notes
Different notes
Red wine, coconut sugar, oranges, raisins, cherries and a touch of herbs.
PROCESS
Harvest: Manual with machetes, ripe cobs are harvested.
Fermentation: In horizontal wooden crates for 5-6 days.
Drying: Pre-drying of 48 h with a layer of 10 cm solar. Final solar drying for 7 days in wooden and perforated steel beds, slow drying to achieve an adequate balance.
Storage: Aerated cellars and in jute bags.
Picking: We hand-pick the beans to eliminate small, peeled, broken, flattened or wrinkled beans and beans with defects.
Roasting: Gentle roasting with a temperature range between 90 and 130ºC.
High speed conching during 28-36 h with temperatures between 45-48ºC.
Maturation: The chocolate is a minimum of 6 days at rest for maturation.
Tempering
- Melting temperature: 49ºC
- Pre-crystallisation temperature: 29 ºC
- Crystallisation temperature: 32 ºC
PROCESS
Harvest: Manual with machetes, ripe cobs are harvested.
Fermentation: In horizontal wooden crates for 5-6 days.
Drying: Pre-drying of 48 h with a layer of 10 cm solar. Final solar drying for 7 days in wooden and perforated steel beds, slow drying to achieve an adequate balance.
Storage: Aerated cellars and in jute bags.
Drying: Pre-drying of 48 h with a layer of 10 cm solar. Final solar drying for 7 days in wooden and perforated steel beds, slow drying to achieve an adequate balance.
Storage: Aerated cellars and in jute bags.
Picking: We hand-pick the beans to eliminate small, peeled, broken, flattened or wrinkled beans and beans with defects.
Roasting: Gentle roasting with a temperature range between 90 and 130ºC.
High speed conching during 28-36 h with temperatures between 45-48ºC.
Maturation: The chocolate is a minimum of 6 days at rest for maturation.
Tempering
- Melting temperature: 49ºC
- Pre-crystallisation temperature: 29 ºC
- Crystallisation temperature: 32 ºC
PANAMÁ
RIO UYAMA FARM,
BOCAS DEL TORO
Variety: Trinitario
Cocoa percentage: 72%.
Description: Bocas del Toro is located on the Caribbean side of Panama, a wonderful place where much of the country’s cocoa production is located. Uyama Farm’s cocoa is harvested and processed with great care in order to find the best flavour for this blend of Trinitario varieties that can be found on the farm operated with ecological farming techniques.
Ingredients: cocoa nibs (67%), organic cane sugar and cocoa butter.
ECUADOR
HACIENDA LIMÓN,
COTOPAXI
Variety: Nacional Arriba
Percentage of cocoa: 80%.
Description: Chocolate with a strong floral flavour typical of Ecuador’s Arriba Nacional cocoa, with a predominance of woody and nutty flavours. Hacienda Limón is located at the base of the Cotopaxi volcano, providing a perfect combination of climate and soil for the development of an excellent cocoa.
Ingredients: Cocoa nibs (77%), organic cane sugar and cocoa butter.
(May contain traces of nuts).
PERÚ
BUENOS AIRES,
PIURA
Variety: Forastero Amazónico
Percentage of cocoa: 85%.
Description: Chocolate with notes of molasses, malt, tangerine and nuts, with a balanced acidity and low cocoa intensity. Piura’s tropical climate allows for an excellent bean quality. Piura is located on the northern coast of Peru and shares a border with Ecuador.
Ingredients: Cocoa nibs (83%), organic cane sugar and cocoa butter.
FLOR DE SAL
NICARAGUAN COCOA
WiTH SAL D´ES TRENC
Variety: Acriollados Trinitarios
Percentage of cocoa: 70%.
Description: This magnificent chocolate produced with organic cocoa from Nicaragua with inclusions of organic d’es Trenc salt. It provides a dark chocolate sensation with generous nutty and fruity flavours with the subtle salty touch of Mallorcan salt.
Ingredients: Cocoa nibs (65%), organic cane sugar, cocoa butter and salt d’ es Trenc.
Maüa is the origin and fusion between Mallorca and Nicaragua.
A fusion of forms that symbolise cultures, flavours and traditions.
An elegant, subtle, healthy and sustainable product.