Ecuador Cacao

Finca Cotopaxi

Area: Cotopaxi, Colombia

Varietal: Criollo- Nacional Arriba

Drying: Drying tunnels

Fermentation method: Cascada-type boxes

Fermentation grade: 60%

Humidity: 6%

Bean Size: 1.6gr/bean

Defects: Max. 3%

Roasting Conditions: 110°C 30m

Certification: Heirloom Cacao Preservation Fund


Flavor Notes: Lemon and Guantupi, Flowers, Nuts, Coffee