Fermented and sun-dried Trinitario cacao beans from a single origin, San Antonio Estate in Gran Couva, Trinidad & Tobago. Gran Couva is renowned among cacao origins around the world and has been consistently awarded for its beans.
The beans are USDA organic-certified by CERES and are sourced directly from origin. Estate owner and manager, Richard de Verteuil invested in a modern post-harvest facility during the conversion to organic certified operations.
The estate spans approximately 110 acres and produces between 3-4 metric tons of cacao beans per year as well as different varieties of bananas, mangoes, avocados, and coconuts. The exposure to and sustainable use of organic matter from fruit trees on the estate for over 70 years is reflected in this unique cacao flavor profile, which evokes bright fresh fruit and browned fruit notes, which are accompanied by fruit acid and mild acetic acid in a pleasant balance.
The following information is an excerpt from the University of the West Indies’ Cocoa Research Centre Quality Assessment Report
Reference Number: CRC QL 1255
Date: 24th July, 2020
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External bean aroma |
Fruity, browned fruit and mildly sweet. No off notes from external aroma detected. |
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External bean appearance |
Medium sized beans which appear in good condition with no obvious external defects. Jute bag fibres adhered to the surface of some beans. |
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Bean count (avg. # beans per 100g) |
86 (Standard: ≤ 100 beans/100g for standard size beans – sample within acceptable range). |
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Individual bean weight (g) |
1.16 (Standard: ≥1.00g for standard size beans – sample acceptable). |
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Average moisture content (%) |
6.0 (Standard: 6.0-7.5% - Average moisture content of sample is within the acceptable range). |
Flavor Profile
Our bean’s flavor profile boasts with predominantly bright fresh fruit and browned fruit notes, which are accompanied by fruit acid and mild acetic acid in a pleasant balance. During flavor profiling a pleasant coconut flavor has also been detected by some evaluators. The beans also contain mild floral herbal as well as woody notes. These beans exhibit a balanced bitterness and astringency, with a moderate basal cocoa flavour and a clean finish.
Other Information
Fermentation:
- 1,000 lb Cedar cascade fermentation boxes
- 3 x 350 kg capacity Cedar drying tables
- > 90% fully fermented beans
Sun-drying protocol:
- Direct exposure to sunlight during optimal weather conditions
- Indirect exposure to sunlight during changing weather conditions under PVC greenhouse
- All beans are hand-sorted and evaluation before bagging
Bagging
- Prior to bagging in new Grainpro bags, beans are left two days to “off-gas” and reduce temperature
- 20 kg and 50 kg Grainpro bags are stored in a coffee- or feedbags for extra protection
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