Bocas Del Toro
On the coast of the Caribbean Sea lies the province of Bocas del Toro, besides the continental land mass fraction, belong to Bocas del Toro also six islands, as well as various small islands.
Surrounded by rainforest and very humid climate, with temperatures around 25° C, the conditions for growing cocoa are ideal. Thanks to the fertile soil, very high quality cocoa varieties can be grown here.
The indigenous people of the "Ngöbe-Bugle" tribe use organic residues as fertilizer for the cultivation of cocoa, this custom and also the natural landscape preserve the flora and fauna of this province.
Bocas del Toro Bocas del Toro are organic trinitario hybrids, the drying takes place in so-called drying places, in wooden boxes or also on banana leaves. The fermentation process lasts at least three and up to six days, which creates a mild fruity taste in the mouth, which is refined by subtle notes of caramel.
Although there are 6,000 producers in the province, only 1,300 tons are harvested per year, all this together makes "Bocas del Toro" to a very fine and equally exclusive variety.
Aromatic profile
This Trinitario hybrid leaves a chocolaty and cocoa aromatic basic impression in the mouth. The cocoa is very low in acidity, not astringent and intense in its aromas. You will find wood notes, a strong roasted aroma, but also subtle notes of caramel.
| Aroma intensity | Meaning |
| 0 | none present |
| 1 | just a trace, may not be found again |
| 2 | present in the sample |
| 3–5 | clearly characterizing the sample |
| 6–8 | dominant |
| 9–10 | maximum, you experienced in the sample |
