TERROIR Cocoa
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Est. 1987 • Napo Valley, Ecuador
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The Terroir Dispatch • Issue #42
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From Volcanic Soil to Your Tasting Table
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Welcome to this month’s harvest update. Inside, discover how our 2024 micro-lot fermentation process unlocked new flavor profiles, plus an exclusive preview of our upcoming limited-edition Ruby collection.
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Farm Journal
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The 2024 Highland Micro-Lot Harvest
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This season’s volcanic rainfall patterns created ideal conditions for our Napo Valley cacao. We’ve extended the natural fermentation cycle to 8 days, resulting in beans with exceptional red fruit and toasted almond complexity. Our master fermenters are already noting a 20% increase in flavor precursors compared to last year’s crop.
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We’re still 6 weeks out from roasting, but early cupping tests reveal a remarkably clean profile. We’ll share full tasting notes and availability dates next month. Until then, follow our farm journal for behind-the-scenes photos of the harvest.
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Limited Release
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Venezuela Chuao • 78% Dark
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Our rarest single-estate offering returns for 300 units. Notes of blackberry, cedar, and dark caramel with a silky, slow melt. Hand-numbered in our signature wax-sealed boxes.
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Tasting Guide
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3 Steps to Proper Bean-to-Bar Scoring
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#1 Appearance: Hold the bar up to light. Look for a uniform matte finish with no sugar bloom.
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#2 Break: Snap a square. A clean, audible snap indicates proper tempering.
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#3 Aroma & Palate: Let it melt slowly on your tongue. Note the top notes (first 30 sec) and finish (after 2 min).
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Visit Our Estate
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Book a private farm tour or wholesale consultation. Experience the full bean-to-bar journey firsthand.
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