São Tomé

Exactly in the middle of the 10° belt around the equator you can find São Tomé. This excellent location is particularly beneficial to cocoa cultivation, due to the prevailing conditions, such as temperature, rainfall, humidity, natural shade trees and soil characteristics.

The cocoa from São Tomé is a blend of different subvarieties, the most important of which is Amelonado. This is an aromatic forastero with unique genetic and sensory characteristics.

Originally from the deepest Amazon, Amelonado came to the island of São Tomé only in the 19th century.

However, Amelonado was isolated on São Tomé - this brought benefits.
This allowed the variety to escape many epidemics on the island, which had severely decimated crop-yields in other countries, such as the Amelonado's homeland, Brazil.

This fact and the manageable production of only 3,000 tons per year make the cocoa variety São Tomé so rare and exclusive. Our São Tomé -cocoa is a hybrid consisting of the Amelonado and Catongo subvarieties. Together they add up to a Grade 1 cocoa, which takes on a dark cocoa flavor with light notes of tobacco due to the fermentation period of at least six days.

Aromatic profile

Due to the blend of Amelonado and Catongo beans, this cocoa has a very hearty cocoa flavor. This characterizes the cocoa and is supported by fruity, nutty and spicy notes, such as red berries, almonds and tobacco. The bean is fine, delicate, with low acidity and without astringency. You will find additional light floral nuances, as well as a very short and bitter note in the finish.
 
Aroma intensityMeaning
0none present
1just a trace, may not be found again
2present in the sample
3–5clearly characterizing the sample
6–8dominant
9–10maximum, you experienced in the sample
Cocoa aromatic
7
Fruity
4
Floral
3
Nutty
4
Caramel
Spicy
4
Bitter
3
Astringent
Acidic
2