{"id":992,"date":"2021-08-24T12:32:04","date_gmt":"2021-08-24T10:32:04","guid":{"rendered":"https:\/\/www.bohnkaf.de\/?page_id=992"},"modified":"2021-10-19T12:44:05","modified_gmt":"2021-10-19T10:44:05","slug":"qualitaet-sao-tome","status":"publish","type":"page","link":"https:\/\/www.bohnkaf.de\/en\/qualitaet-sao-tome\/","title":{"rendered":"S\u00e3o Tom\u00e9 cocoa beans"},"content":{"rendered":"
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S\u00e3o Tom\u00e9<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Exactly in the middle of the 10\u00b0 belt around the equator you can find S\u00e3o Tom\u00e9<\/strong>. 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.<\/p>

The cocoa from S\u00e3o Tom\u00e9<\/strong> is a blend of different subvarieties, the most important of which is Amelonado. This is an aromatic forastero with unique genetic and sensory characteristics.<\/p>

Originally from the deepest Amazon, Amelonado came to the island of S\u00e3o Tom\u00e9<\/strong> only in the 19th century.<\/p>

However, Amelonado was isolated on S\u00e3o Tom\u00e9<\/strong> - 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.<\/p>

This fact and the manageable production of only 3,000 tons per year make the cocoa variety S\u00e3o Tom\u00e9 <\/strong>so rare and exclusive. Our S\u00e3o Tom\u00e9 -<\/strong>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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Aromatic profile<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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.<\/div>
\u00a0<\/div><\/div><\/div>
Aroma intensity<\/td>Meaning<\/td><\/tr>
0<\/td>none present<\/td><\/tr>
1<\/td>just a trace, may not be found again<\/td><\/tr>
2<\/td>present in the sample<\/td><\/tr>
3\u20135<\/td>clearly characterizing the sample<\/td><\/tr>
6\u20138<\/td>dominant<\/td><\/tr>
9\u201310<\/td>maximum, you experienced in the sample<\/td><\/tr><\/tbody><\/table>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\n\t\t\t\tCocoa aromatic\t\t\t<\/span>\n\t\t\n\t\t
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\n\t\t\t\t7<\/span>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\n\t\t\t\tFruity\t\t\t<\/span>\n\t\t\n\t\t
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\n\t\t\t\t4<\/span>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\n\t\t\t\tFloral\t\t\t<\/span>\n\t\t\n\t\t
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\n\t\t\t\t3<\/span>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\n\t\t\t\tNutty\t\t\t<\/span>\n\t\t\n\t\t
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\n\t\t\t\t4<\/span>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\n\t\t\t\tCaramel\t\t\t<\/span>\n\t\t\n\t\t
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\n\t\t\t\t<\/span>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\n\t\t\t\tSpicy\t\t\t<\/span>\n\t\t\n\t\t
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\n\t\t\t\t4<\/span>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\n\t\t\t\tBitter\t\t\t<\/span>\n\t\t\n\t\t
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\n\t\t\t\t3<\/span>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\n\t\t\t\tAstringent\t\t\t<\/span>\n\t\t\n\t\t
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\n\t\t\t\t<\/span>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\n\t\t\t\tAcidic\t\t\t<\/span>\n\t\t\n\t\t
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\n\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

S\u00e3o Tom\u00e9 Genau in der Mitte des 10\u00b0- G\u00fcrtels um den \u00c4quator liegt S\u00e3o Tom\u00e9. Von dieser exzellenten Lage profitiert besonders der Kakaoanbau, aufgrund der dort vorherrschenden Konditionen, wie Temperatur, Niederschlagsmenge, Luftfeuchtigkeit, nat\u00fcrliche Schattenb\u00e4ume und Bodenbeschaffenheit. Der Kakao aus S\u00e3o Tom\u00e9 ist eine Mischung aus verschiedenen Untersorten, die wichtigste ist hierbei Amelonado. Dies ist ein […]<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-992","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.bohnkaf.de\/en\/wp-json\/wp\/v2\/pages\/992","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bohnkaf.de\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.bohnkaf.de\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.bohnkaf.de\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bohnkaf.de\/en\/wp-json\/wp\/v2\/comments?post=992"}],"version-history":[{"count":58,"href":"https:\/\/www.bohnkaf.de\/en\/wp-json\/wp\/v2\/pages\/992\/revisions"}],"predecessor-version":[{"id":3127,"href":"https:\/\/www.bohnkaf.de\/en\/wp-json\/wp\/v2\/pages\/992\/revisions\/3127"}],"wp:attachment":[{"href":"https:\/\/www.bohnkaf.de\/en\/wp-json\/wp\/v2\/media?parent=992"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}