|Varietal / genotype||Purús|
|Origin||Rio Purús, Brazil, Boca do Acre, Arapixi Reserve, Maracaju|
|Post-Harvest||Fermentation: 1 week; quadruple turn
Drying: 5 days; sun-dried
|Ingredients||cacáo mass & cane sugar; net weight 40 grams|
|Conche Refining||72 hours|
|Characteristics||Tree Density: scattered
Soil: prime alluvial / clay, among most fertile in entire Amazon
Pod size / shape / shade / scent: small / bulbous with apex / yellow / sweet ‘n sour pulp – strong seed aroma
Seed # / pod: 35-45
Weight: <1 gram; small
Lipid content: ~60%
Flavor Profile: Spices / Herbs
Historicity: Every bit as significant & historic in its own way as Cru Sauvage, Xoconuzco, & Mathale are in theirs for chocolate culture. A survivor-cacáo, for centuries, in the jungle teeming with bio-diversity, deep roots, vigor & taste… genuine heirloom. Also noteworthy for the intense color of its flowers, perhaps the most vivid of any cacáo.
Due to the nature of collecting this cacáo, fermentation challenges abound: picking pods off wild indigenous trees, splitting them open to scoop out the seeds en baba (re: still surrounded by pulp) along the riverbanks, bagging the seeds in sacks, then paddling onward to the next set of trees. The whole journey can last… days.
|Expiry||2019 & for a taste of greater vintage, even better still thereafter|
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