{"id":850,"date":"2021-03-02T10:00:54","date_gmt":"2021-03-02T10:00:54","guid":{"rendered":"https:\/\/www.chocolatesmaua.com\/panama\/"},"modified":"2021-06-15T10:05:37","modified_gmt":"2021-06-15T09:05:37","slug":"panama","status":"publish","type":"page","link":"https:\/\/www.chocolatesmaua.com\/en\/panama\/","title":{"rendered":"Panam\u00e1"},"content":{"rendered":"

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Chocolate Finca R\u00edo Uyama, Bocas del Toro, Panama 72%<\/p><\/h2><\/div>

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Chocolate made with great care,
\nfrom the selection of the bean at the origin to its processing.<\/p>\n

40gr | 70gr<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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ORIGIN<\/p>\n

America \u2013 Panam\u00e1 \u2013 Bocas del Toro<\/h3><\/div>

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Panama is a small cocoa producing country. The vast majority of cocoa is exported, with almost all production coming from the Caribbean province of Bocas del Toro and the adjacent Ngobe Bugle region.<\/h5><\/div>
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Cocoa cultivation in Panama began in the early 17th century. However, agricultural development of the crop did not begin until the 19th century when part of the banana plantations were replaced by cocoa. From the beginning, fine aroma varieties of the Trinitario group of varieties were planted.<\/h5><\/div>
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LOCATION<\/h3><\/div>
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REGION: BOCAS DEL TORO<\/p>\n

Latitude: 10\u00ba12\u00b407\u201d N
\nLongitude: 35\u00ba52\u00b458\u201d E<\/h5><\/div>

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CHARACTERISTICS<\/h3><\/div>
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Type of plantations:
\nPrivate estate with 44 ha of Trinitario cocoa.<\/p>\n

Variedades:
\nCATIE R4, CATIE R6, CATIE R1, ICS-95, PMCT-58 y CC-137.<\/p><\/h5><\/div>

Altitude:
\n4\u00a0 msnm<\/p>\n

Harvest season:
\nOctober to December (main harvest) and April – May (secondary harvest).<\/p><\/h5><\/div>

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FARMS<\/h3><\/div>
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Cocoa farming is managed ecologically. The cocoa is planted under an agroforestry system that combines forest trees and some fruit trees, with an important conservation area.
\nThe farm is committed to sustainability; in fact, it is UTZ and organic certified, and organic amendments are made and organic matter is incorporated into the soil.<\/p>\n

There are 20 permanent employees, 95% of whom are women. Ninety-seven percent of the workers are from the area.<\/h5><\/div>

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INGREDIENTS<\/h3><\/div>
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Cocoa: 67% cocoa beans \/ the remainder: 5% natural cocoa butter and 18% organic unrefined cane sugar from Paraguay, sourced from cooperatives in Paraguay and produced according to Fair Trade standards.<\/p>\n

This chocolate contains neither lecithin nor natural or artificial flavourings.<\/p><\/h5><\/div>

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COCOA VARIETY<\/h3><\/div>
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This blend has been proposed by CATIE (Centro Agron\u00f3mico Tropical de Investigaci\u00f3n y Ense\u00f1anza) in Costa Rica. Part of the varieties were developed in their research programs combined with high productivity international clones. These varieties are resistant to monilia a fungus that causes great losses in cocoa harvests.<\/h5><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div>
<\/div><\/div>

ORIGIN<\/p>\n

America \u2013 Panam\u00e1 \u2013 Bocas del Toro<\/h3><\/div>

<\/div><\/div>
<\/div>
<\/span><\/div>
<\/div><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>
<\/div><\/div>
Panama is a small cocoa producing country. The vast majority of cocoa is exported, with almost all production coming from the Caribbean province of Bocas del Toro and the adjacent Ngobe Bugle region.<\/h5><\/div>
<\/div><\/div>
Cocoa cultivation in Panama began in the early 17th century. However, agricultural development of the crop did not begin until the 19th century when part of the banana plantations were replaced by cocoa. From the beginning, fine aroma varieties of the Trinitario group of varieties were planted.<\/h5><\/div>
<\/div><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>
<\/div><\/div>

LOCATION<\/h3><\/div>
<\/div><\/div>
<\/div>
REGION: BOCAS DEL TORO<\/p>\n

Latitude: 10\u00ba12\u00b407\u201d N
\nLongitude: 35\u00ba52\u00b458\u201d E<\/h5><\/div><\/div><\/div>

<\/span><\/div><\/div><\/div>
<\/div><\/div>

CHARACTERISTICS<\/h3><\/div>
<\/div><\/div>
<\/div>

Type of plantations:
\nPrivate estate with 44 ha of Trinitario cocoa.<\/p>\n

Variedades:
\nCATIE R4, CATIE R6, CATIE R1, ICS-95, PMCT-58 y CC-137.<\/p><\/h5><\/div>

Altitude:
\n4\u00a0 msnm<\/p>\n

Harvest season:
\nOctober to December (main harvest) and April – May (secondary harvest).<\/p><\/h5><\/div><\/div><\/div>

<\/div><\/div>

FARMS<\/h3><\/div>
<\/div><\/div>
<\/div>

Cocoa farming is managed ecologically. The cocoa is planted under an agroforestry system that combines forest trees and some fruit trees, with an important conservation area.
\nThe farm is committed to sustainability; in fact, it is UTZ and organic certified, and organic amendments are made and organic matter is incorporated into the soil.<\/p>\n

There are 20 permanent employees, 95% of whom are women. Ninety-seven percent of the workers are from the area.<\/p><\/h5><\/div>

<\/div><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>
<\/div><\/div>

INGREDIENTS<\/h3><\/div>
<\/div><\/div>
<\/div>

Cocoa: 67% cocoa beans \/ the remainder: 5% natural cocoa butter and 18% organic unrefined cane sugar from Paraguay, sourced from cooperatives in Paraguay and produced according to Fair Trade standards.<\/p>\n

This chocolate contains neither lecithin nor natural or artificial flavourings.<\/p><\/h5><\/div>

<\/div><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>
<\/div><\/div>

COCOA VARIETY<\/h3><\/div>
<\/div><\/div>
<\/div>
This blend has been proposed by CATIE (Centro Agron\u00f3mico Tropical de Investigaci\u00f3n y Ense\u00f1anza) in Costa Rica. Part of the varieties were developed in their research programs combined with high productivity international clones. These varieties are resistant to monilia a fungus that causes great losses in cocoa harvests.<\/h5><\/div>
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Tasting notes<\/p><\/h2><\/div>

Intensity<\/span><\/div>
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Toasted<\/span><\/div>
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Bitterness<\/span><\/div>
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Acidity<\/span><\/div>
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Astringency<\/span><\/div>
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Different notes<\/p>\n

Lots of fresh fruit notes, berries are prominent with notes of unripe strawberries. Moderate cocoa notes appear in the middle of the taste. The fruit notes are immediate.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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PROCESS<\/h3><\/div>
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Harvest: Cobs are harvested manually with machetes when ripe<\/p>\n

Fermentation: In horizontal wooden crates for 5 days.<\/p>\n

Drying: Final solar drying for 7-8 days in drying beds with hot air from solar collectors.<\/p>\n

Storage: Aerated cellars and in jute bags.<\/p><\/h5><\/div>

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Sorting: We hand pick the beans to eliminate small, peeled, broken, flattened or wrinkled beans with defects.<\/p>\n

Roasting: Gentle roasting with a temperature range between 90 and 130\u00baC.<\/p>\n

Conching at high speed for 28-36 h with temperatures between 45-48\u00baC.<\/p>\n

Maturation: The chocolate is left to rest for at least 6 days for maturation.<\/p>\n

Tempering<\/p>\n