The Organic Hispaniola-cocoa is an exquisite Trinitario cocoa. These Trinitario beans are a cross between Central American Criollo and Forastero from Amazonia, more precisely from the Hato Mayor and El Seibo regions.
This cocoa is fermented for five to seven days, in addition, it is dried with the help of the sun or mechanics.
During this time, it develops a full-bodied complex flavor with a very special aroma.
This cocoa can be harvested from April to July, but it only accounts for 4% to 10% of the total crop in the Dominican Republic.
|1||just a trace, may not be found again|
|2||present in the sample|
|3–5||clearly characterizing the sample|
|9–10||maximum, you experienced in the sample|