Search Results for: cocoa

Cocoa

Central Café y Cacao’s cooperatives produced 5,230 tons of cocoa in 2013, with the goal of increasing that number 67% to 7,800 tons in 2016. While 68% of their total production was organic in 2013, the producers are aiming to be at 75% organic production in 2016. […]

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95% Criollo Cocoa

95% Criollo Cocoa.

Over 100 CAC member farmers participate in CAC Pangoa’s organic cacao program. Eighty percent of these farmers produce certified organic cacao, and twenty percent are in transition to meeting standards for certified organic production.

CAC Pangoa technicians visit cacao farms periodically to inspect crops and assist farmers in pest and other threat prevention. Once cacao crops are harvested and transported to the cooperative, they undergo quality inspection. We offer producers the option to send unfermented recently harvested cacao to the cooperative where it is fermented by cooperative workers. This helps us to ensure uniform quality of fermented cacao and reduces the individual farmer’s workload. […]

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Organic Cocoa / Cacao

Above 78% quality organic cocoa.
Criollo, forastero and trinitario varieties.
Floral aromas, citric acidity and widl fruits flavours; also available cocoa with floral aromas, citric acidity and dried fruit flavours.

Selection of beans takes place when the breakdown of the cocoa cobs is performed. We control temperature control during fermentation (up to 50 °C) in the fermentation modules. Drying is carried out on cement floors and gradual stretches until a moisture content of 7% is achieved. Cocoa is stored on stretches in dry and temporarily ventilated spaces away from possible contamination agents. […]

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