Page 1

CACAO BEANS SELECTION


WWW.JOYFLOR.IT


ABOUT

Jo y fl o r re se ar c h e s, se le c t s an d d i st ri b u t e s ex c lu siv e ly an d pr o m o t e s o u t st a n din g qu alit ie s, o ffe r i n g p ro d u c t s w it h a st r o n g ide n t it y a n d e t h i c a l c on n o t at io n : c ac ao an d d e ri v a t i v e s, g o u r me t c h o c o lat e , f o o d sp e c i a l i tie s fr o m all o v e r t h e w o rl d a n d c u t flo w e r s. Jo y fl o r i s c e rt ifie d t o impo r t , st o r e a n d d i st ri b u t e o r g an ic c e r t ifie d p ro d u c t s.


CACAO AND GENETICS The C r i o l l o and Tri ni t ari o se e ds are tradition ally c on sid e r e d fi ne fl a v o ur cacao , w hi l e Foraste ro c ac ao is c lassified a s “bu l k ” or d es t i ned t o i ndu strial produ c tion on large sc al e . H ow e v er th e w o rd s C ri o llo an d Foraste ro do n ot h ave a n y sign i fi ca n c e i n t erms o f ge n e tic s or se n sorial qu ality, Cr i ol l o m ea n s l o cal and Fo ras t er o m e an s f ore ign . Tha t’ s th e reas o n w hy farm e rs of te n c all th e plan ts of th e i r fa t h e r s , f u ll y j us t i fied , C riollo: th e y h ave k n own th e m si n c e t h ey w er e l i t t l e; even i f t he ge n e tic type Criollo, on e of th e 1 0 m a i n cl u ste rs i dent i fied b y Motam ayor, today grows m ain l y i n V en e zuel a and o nl y t o a sm all de gre e in oth e r c ou n trie s . The wo r d T ri ni t ari o i d ent i fie s a f orm al c lassific ation , whi c h i s not d u e to t he g enet i cs bu t to th e organ ole ptic n ote s. I t d e scr i b es the p l ant s w ho s e se e ds are f ru it of th e c ross pol l i n a t io n b etween a s o -cal l ed Criollo an d a Foraste ro plan t. Thes e ca c ao s eed s are ve ry arom atic an d on ly 8% of th e wo r l d w i d e pro duct i o n i s Trin itario, wh ic h is c on side re d p r e ciou s r a w mat eri al fo r t he c re ation of c h oc olate bars c ha r a c t e r is e d b y ri chnes s o f flavou r an d fin al n ote s. Tha n k s to t he map pi ng o f c ac ao DNA in 2012, to th e stu d i e s of th e genet i cs o f cacao di J. C. Motam ayor* an d th e l a te st a r cha e ol og i cal evi d ences , we k n ow today th at th e situa ti on is q ui te d i f ferent . I n th e u p per A maz o ni an re gion be twe e n E c u ador an d Pe r u t h er e a r e archaeo l o g i cal fin ds of c ac ao drin k s, date d to a

* Geographic and Genetic Population Differentiation of the Amazonian Chocolate Tree (Theobroma cacao L) – 2008 - Juan C. Motamayor, Philippe Lachenaud, Jay Wallace da Silva e Mota, Rey Loor, David N. Kuhn, J. Steven Brown, and Raymond J. Schnell


pe r i o d o f a b o ut t hree t ho usan d ye ars be f ore th e Me soa me r i c a n ďŹ n d s , w hi ch i s t he proof th at th e plan t h ad be e n do me st ica te d l o ng b efo re and th at th e origin of T h e obrom a ca c a o is to b e d eďŹ ned i n t hat g eograph ic al are a. S o i t b e c a me cl ear, ho w ju st ve ry f e w tre e s c ou ld h ave b e e n t he or i g i n o f al l cacao produ c e d arou n d th e world today . A s a r es u l t o f t he map pi ng of th e ge n e tic s, 10 grou ps w i th t hei r o r i g i n s i n t he up per an d lowe r Am azon ian re gion h a d be en i nd i v id uat ed: A mel o n ado, Con tam an a, Criollo, Cu ra r a y , Gu i a n a , I q u i t o s , M arano n, Nac ion al, Nan ay e Pu ru s. It wa s d i s co vered -fo r e xam ple , th at E c u adorian Nac i on a l c a ca o, k no w n as o ne o f th e be st raw m ate rials in th e w or l d fo r i ts o r gano l ep t i c co mple xity an d e ve r sin c e m istak e n l y be en co ns i d ered Fo ras t e ro c ac ao, is in f ac t, toge th e r w i th t he E c u a d ori an C uraray, th e an c e stor of th e ge n e tic C r i ol l o g r oup . C r io l l o i s very rare and i s n owadays m ostly c u ltivate d in V e n e z u e l a . H o w ever t here are plan ts with th is ge n e tic s in di f f e r e nt g eo g r aphi cal areas as we ll, an d in th e se c ase s we noti c e t he ex p r e ss i o n A cri o l l ad o, re late d to th e c ac ao of th e se plac e s, co nďŹ rmi ng t hat p art of th e se plan ts are of th e C r i ol l o g eneti cs a s w el l . C ri o l l o is ve ry sou gh t af te r be c au se of i ts fr e s h whi te o r ro s e co l o u re d c otyle don s an d th e de lic ac y of it s a r om a ti c no t es . T od a y th e w o rl d o f cacao is livin g a ve ritable re volu tion a n d w e h op e , that w i t h o ur s ele c tion we c an m ak e you appre c i a te e v en b etter t he t as t e o f t h e f ood of th e gods.


B R A S ILE BAHIA


CACAO BEANS SINGLE ORIGIN

BRASILE - ÅKESSON’S

THE STORY BE HI ND T HE S E E DS B razil, di scovered ac c i de n t a l l y by Pe dr o A l v a r e s C abr al, a P ortuguese n a v i g a t o r , o n h i s j o u r n e y t o w ards the Ind i es i n Ap r i l 1500, h a s th r o u g h th e c e n tu ries al ways m ai ntai ne d a str o n g t r a di t i o n l i n ke d to co mmerci al exchange wi t h t h e o l d wo r l d. In the XV II century the m a i n de m a n d f r o m E u r o pe wa s certain l y for sugar, bu t to wa r ds 1700 we we r e wi tnessin g a veri tabl e cac a o bo o m . Talking ab out Brazi l i an c a c a o o n e h a s to spe a k o f B ahia, whi ch i s not by c h a n c e c a l l e d, t h e Co st a do C acao, as i t represen t s t h e m a i n pr o du c e r o f c a c a o w ithin Brazi l . It w as the F rench settl e r c o l o n i st L o u i s F r e de r i c W a r neaux , who b rought th e fi r st c a c a o se e ds to t h e Pa r à , w hen the regi on of the m u n i c i pa l i t y o f Ca n a v i e i r a s be long ed to Sao Jorge d o s Il h e u s. The cu l ti vati on of cac a o h a s c o n tr i bu t e d t o spr e a d pr ospe ri ty i n the sout h o f B a h i a , c r e a t i n g a h i st o r i cal-cu l tural i denti ty, ba se d o n f a r m a c t i v i ty : a t pr e se n t w e co unt about 60 0 h a o f l a n d c u l t i v a te d wi th c a c a o . This m akes of Il heus o n e o f t h e c a pi t a l s o f c a c a o i n the w orl d, and the b i g g e st c i t y so u t h o f S a l v a do r along the Cost of Bahi a .


BRASILE - ÅKESSON’S The Ak essons cacao se e ds, c o m e f r o m a pl a n t a t i o n s ituate d ri ght i n the m i ddl e o f th e Ma ta A t l a n t i c a i n t h e Bahia regi on, a wi l d fo r e st kn o wn a s o n e o f t h e fi r st fiv e places i n the worl d f o r bi o di v e r si ty a n d r i c h n e ss o f endem i c sp eci es. This r i c h v e g e t a t i o n i s i t t h a t c o n tr ibute s together wi th t h e c l i m a ti c c h a r a c t e r i sti c s o f the en vi ronm ent to th e c r e a ti o n o f th e i de a l e n v i r o n mental cond i ti ons for c a c a o g r o wi n g . I n Apri l 2 00 9 Ak esson ’s pu r c h a se d t h e h i sto r i c “F a zenda Sem p re F i rm e”. O n th i s c a c a o pl a n ta t i o n o f 120 ha he was ab l e to rec r e a t e a so c i a l str u c t u r e , wh i c h has lead to a rem ark a bl e i m pr o v e m e n t o f t h e l i v i n g conditi ons of the farme r s a n d th e i r f a m i l i e s. T h e be st r ew ar d for Akessons i s to h e a r t h e c o m m u n i t y r e f e r r ing to the F azend a a s a “Pa r a i so ” ( pa r a di se ) . In th i s very s p eci al pl ace they a r e g r o wi n g th e t r a di t i o n a l a n d as to ni shi ng F orastero c a c a o v a r i e ty c a l l e d “pa r a si n h o ” that m ade the gl ory of B a h i a wi th i t s t y pi c a l n o te s th a t evo ke autum n scents, t o ba c c o a n d t h e l o c a l pi ta n g a f ruit.


BRASILE - ÅKESSON’S CACAO BEANS Or i g in: Braz i l , B a h i a , F a z e n d a Se mpr e Fir me Varie t y : PAR A S I N H O ( c . d . F or a ste r o) Source : D ire c t T r a d e - S i n g l e Fa r m Cer t ifi ca t ion : U T Z Ferm e nt a t ion : c o n t r o l l e d D ryi ng m et h o d : s u n d r i e d o n dr yin g ta ble s Pr esent a t ion : j u t e s a c k o f 6 0 kg Storag e : < 1 2 ° - < 5 0 % h u midity

FLAVOUR PROFILE Typical cacao seeds that evoke autumn scents, with hints of tobacco and mature tropical fruits, in particular Guanavana and the local pitanga fruit.

C AC AO 10

V E G E TA L

9 8

AC IDIC

7 6

SPICY

5

BIT T E R

4 3 2 1

AST RIN G ENT

E A RT HY/ W OOD

SWE E T

FL O R A L

DRIED F R U I TS / N U TTY

F RU IT Y RE D F RU IT S


ECUADOR


CACAO BEANS SINGLE ORIGIN

ECUA DOR: THE CRADDL E O F CAC AO

THE STORY BEHIND THE SEEDS

For th e native po pulation of Ecuador, as for many other po pulatio ns o f the Americas, cacao seeds w ere th e mo ney with the highest v alue know n by humans. A natur al pr o duct g iv en by the gods to satisfy the n eed s o f the hum an beings, and at the same time to f orge a r elatio nship betw een the mortal and the d ivin e wo rld. So it is not surprising, that this precious f ruit has co m e to us, and that it represents until now th e b asic elem ent o f the economy in the countries of th eir or ig in. Re cent archaeo lo g ical and genetic studies underline, th at Ecuado r is pro bably the place w here man has d ome sticated the cacao plant: Theobroma cacao. Excavatio ns br o ug ht traces of the antique lost cultu re o f the Mayo - Chinchipe to day light, and in particula r so m e tr aces o f a bev erage based on cocoa on some ar tefacts, which are 3.000 y ears older than the Me soam erican ďŹ nds. More o ver, pro fo und studies of the genetics hav e b e en r ealized after the mapping of the Theobroma c acao D NA, started in 2008. One of the most importa n t is the wo rk o f Juan C . M otamay or, â&#x20AC;&#x153;Geographic


and Genetic Po pulation Differentiation of the Amazonia n Cho co late Tree (Theobroma C acao)â&#x20AC;?, w hich id e ntiďŹ es several g enetic origins in Ecuador, besides the well- kno wn Nacional: for ex ample the C uraray . It eme rged during the study that Nacional and C uraray were ancesto r s o f the prized C riollo, and that in some areas o f E cuador still ex ist small pots of land


with trees o f Crio llo g enetics, traceable to the C riollo grown in Venezuela today . In c ompar iso n to o ther countries in South America, Ec uado r’s g eo g raphical ex tension is reduced, but the c o untry is char acterized by a surprising biodiv ersity of bo th, fauna and flora, and this richness of the cou ntr y is r eflected in the peculiar v arieties of autoc htho ne cacao g r o w ing there. This ex plains how , even if the g enetics of most of the plants in Ecuador b ein g Nacio nal, the aromatic notes differ so much from r eg io n to r eg io n and sometimes from area to are a. A b out two centur ies ago Ecuador w as the first country to expo rt cacao in the w orld, both for quantity and q uality. I ts cacao is renow ned from the era of Spanish d om inatio n. Cacao w as so important for its economy that the inco m e from its ex port w as the main sourc e o f sustains fo r the War of independence from the Spanish Cro wn. From the first decades of the X IX th centur y, cacao w as the main motor of the Ec uado rian eco no m y, and thanks to the ex cellent genetic s o f its cacao and the ex perience that the farme rs have m atur ed during the past centuries, Ecuad or is still to day o ne of the most important ex porting cou ntr ies o f “fine flavour cacao”.


ESMERALDAS NACIONAL ACRIOLLADO E s meral das i s the coa st a l r e g i o n f a c i n g th e Pa c i ďŹ c O cean i n the north o f t h e c o u n tr y . T h i s i s t h e a r e a w her e the anti que au to c h t h o n e c a c a o t r e e s o f t h e much pri zed geneti c s Na c i o n a l g r o ws, c o n si de r e d amo ng the b est raw ma te r i a l s i n th e wo r l d, a n d v e r y s mall q uanti ti es of cac a o wi th Cr i o l l o g e n e ti c s: f o r th i s r eas o n the cacao grown i n so m e v e r y sm a l l a r e a s o f this regi on i s cal l ed Na c i o n a l A c r i o l l a do . T h e pe c u l i a r char ac teri sti cs of the be a n s f r o m so m e a r e a s o f t h e E s meral das regi on rec a l l th e t y pi c a l m i l d ta ste o f t h e albino cacaos l i ke the po r c e la n a . T h e r e i s i n f a c t t h e presence of honey an d ďŹ&#x201A; o r a l n o te s, r i pe tr o pi c a l f r u i ts w ith m i l d hi nts of ci tru s f r u i t s. The cacao i s grown an d pr o c e sse d by t h e f a m i l i e s o f lo cal farm ers, whi ch asso c i a te d a n d we r e i n str u c t e d w ith th e goal of a compl e te c o n t r o l o f th e pr o du c t i o n line, and of creati ng a su sta i n a bl e a g r i c u l tu r e wi th correct soci al i ncl usi on , a n d a n e th i c su ppl y o f r a w materi al .


ESMERALDAS NACIONAL ACRIOLLADO CACAO BEANS Ori g in: Ec ua d o r , E s me r a l d a s V ar iet y : NAC I O N A L A C R I O L L ADO S ou rc e : D ire c t T r a d e - d i r e c t c olla bor a tion with fa r me r s C er t ifi c a t ion : o r g a n i c c e r t i fie d Fer m ent a t ion : 8 5 % c o n t r o l l e d Dr y ing m et h o d : s u n d r i e d o n dr yin g ta ble s P resent a t ion : P o l y p r o p y l e n e sa c k of 2 0 kg S t orag e : < 1 2 ° - < 5 0 % h u m idity Thi s s e e d s a r e a n i d e a l r a w ma te r ia l for th e pr e pa r a tion of R AW choc o lat e .

FLAVOUR PROFILE Cacao seeds with a well-balanced sweet profile, presenting harmonious notes of honey and molasses, nuts, in particular walnuts , floral and spicy notes with slight final hints of tropical fruits. C AC AO 10

V E G E TA L

9 8

AC IDIC

7 6

SPICY

5

BIT T E R

4 3 2 1

AST RIN G ENT

E A RT HY/ W OOD

SWE E T

FL O R A L

DRIED F R U I TS / N U TTY

F RU IT Y RE D F RU IT S


VINCES “ARRIBA NACIONAL” One of the most renowned cacaos in Ecuador is the Arriba Nacional from the Los Rios region, in particular from the Vinces area. As you may deduct from its name, big rivers irrigate the Los Rios region; Rivers that are forming the river Guayas, whose estuary constitutes the area of Port Guayaquil, the most important river port of Ecuador. For more than two centuries Los Rios was the region where the Ecuadorian cacao has gained big fame because it was able to offer the world, thanks to its particular terroir, a truly special cacao Nacional. Story goes that already in the past centuries, producers and lovers of good chocolate came from Europe in order to buy cacao, and, as soon as they reached the port of Guayaquil they asked the local people where to find the noble and much prized cacao. The answer was always the same: “Arriba… rio arriba” which means “up the river”. And so, in 2008, the denomination of origin for the Cacao Arriba was born, which in Ecuador is until now a symbol for quality and organoleptic richness. Due to the experience that our farmers have matured in centuries of work in this region, the cacao we are selecting, presents the best typical organoleptic profiles of the true Arriba Nacional cacao of Ecuador.


VINCES “ARRIBA NACIONAL” CACAO BEANS Or i g in: Ecua d o r , L o s R i o s - Vin c e s Variet y : ARR I B A N A C I O N A L Sourc e : D ire c t T r a d e - d i r e c t c olla bor a tion with fa r me r s Cer t ifi c a t ion : o r g a n i c c e r t i fie d Ferm ent a t ion : 9 2 % c o n t r o l l e d D ry ing m et h o d : s u n d r i e d o n dr yin g ta ble s Pr es e nt a t ion : P o l y p r o p y l e n e sa c k of 1 2 kg Stora g e : < 1 2 ° - < 5 0 % h u m idity Th i s s ee d s a r e a n i d e a l r a w m a te r ia l for th e pr e pa r a tion of R AW ch o c o lat e .

FLAVOUR PROFILE Cacao seeds without bitterness and with an outstanding profile of flowers and tropical fruits, an aromatic floral profile with hints of nuts, citrus fruits and final grass n otes.

C AC AO 10

V E G E TA L

9 8

AC IDIC

7 6

SPICY

5

BIT T E R

4 3 2 1

AST RIN G ENT

E A RT HY/ W OOD

SWE E T

FL O R A L

DRIED F R U I TS / N U TTY

F RU IT Y RE D F RU IT S


AMAZONICO “CURARAY ACRIOLLADO” In Ecuador grows a cacao with one of the most rare genetics: the Curaray Acriollado, an aromatic cacao that grows north of the Amazonian forest in one of the less inhabited areas of the country; Acriollado, because Curaray is, just like Nacional, one of the ancestors of Criollo. In this fascinating and unpolluted territory the autochthone and antique trees of cacao grow in the Chakra of some native tribes. The Chakra are gardens in the woods, where the coexistence of an extraordinary diversified flora is enriching the aroma of the cacao. There are no fertilisers ore other chemical substances applied, everything is being evolved in the most natural way, even the flow of nutrients between the species, and the environment is the most sustainable one might imagine. The cacao obtained is unique for its peculiar notes, which one will hardly find in other types of cacao. It is a true journey back in time, when only the untouched forest dominated these areas. Our cacao comes in particular from an association that has united a group of families of a native tribe of the Ecuadorian Amazonia; those families in the Napo region came together and were instructed to transform this marvellous fruit in the best possible way.


AMAZONICO “CURARAY ACRIOLLADO” CACAO BEANS Ori g in: Ecua d o r , N a p o - S a c ha V ar ie t y : CUR A R A Y A C R I O L L ADO S ou rce : D ire c t T r a d e - d i r e c t c olla bor a tion with fa r me r s C er t ifi ca t ion : o r g a n i c c e r t i fie d Fer m e nt a t ion : 7 8 % c o n t r o l l ed Dr y ing m et h o d : s u n d r i e d o n dr yin g ta ble s P res e nt a t ion : P o l y p r o p y l e n e sa c k of 2 0 kg S t o rag e : < 1 2 ° - < 5 0 % h u m idity

FLAVOUR PROFILE These cacao seeds are including the complex of the varieties of elite from the area. They present an intense fruity taste with floral aromas, intense grass notes and final hints of spices and citrus fruits. This cacao has been discovered and commercialized with good results, only through the past 10 years. C AC AO 10

V E G E TA L

9 8

AC IDIC

7 6

SPICY

5

BIT T E R

4 3 2 1

AST RIN G ENT

E A RT HY/ W OOD

SWE E T

FL O R A L

DRIED F R U I TS / N U TTY

F RU IT Y RE D F RU IT S


MADAGASCAR

SAMBIRANO


CACAO BEANS SINGLE ORIGIN

MADAGASCAR - ÅKESSON’S

THE STORY BE HI ND T HE S E E DS

M a d a g a sca r is the f o urth larg es t is land in the w o rld a n d t r ul y co nsi der ed an in e s tim ab le treas ure o f u n i q u e va r i eti es o f f a un a an d flo ra. I n 1 8 0 0 the F r ench i n tro d u c e d the c ac ao p lant, init i a l l y on the ea st coa s t n e ar a city calle d A mp as im a n o l otr a ( B r icka v ille ) . Du r i n g the co lo ni a l pe rio d th e re w ere m ain ly p lan ted C r i o l l o tr ees, who se rare f ru its are s till p o s s ib le to d i st i n guish i n some p lo ts o f land o n the is land . M o s t o f t h e ca ca o g r own in M ad ag as c ar is “ fin e flavo ur c a c a o ”, of the Tr ini ta r io typ e , cre ated as hyb rid b et w e e n Cr io llo a nd the F o ras tero “ C alab ac illo ” o f T r i n i d ad, which na me d erive s f ro m th e un u s ual f o rm o f t h e f r ui t, smo o th a n d ro u n d , w h ic h rem in d s u s o f t h e f r u it of the Ca l ab as h tre e ( C re s ce n tia c u je te) T h e c a ca o i s ma i nl y g ro w n in the n o rth w es t o f th e c o u n t ry, i n pa r ticula r th e valle y o f th e Samb iran o r i v e r , w hi ch pa sses n e ar the s mall c ity o f A mb an ja. T h e p a r ti cula r micr o clim ate in the Samb iran o valley i s t h e r esult of the n e ar m o un tain ran g es o f T sa r a ta na na a nd the trad e w ind s . D urin g th e rain


s e a so n the r iver i s ďŹ&#x201A;o o d in g the areas alo ng the b a n k s, ma ki ng them e xtrem e ly f ertile and o f f e rin g t h e b e st co ndi tio ns f o r m an y typ e s o f c u lture s , in p a r t i c u la r f or ca ca o. T h e c aca o a lo ng the Sam b iran o Bank s g ro w s all the y e a r r ound, but ther e are tw o main s e as o n s : J un e / J u l y a nd O ctober /N ov em b e r. T h e r e sul t o f the na tural m atch o f th e s o il ric h o f m i n e r a ls a nd the micro clim ate is a u n iq u e te rro ir, w h e r e the ca ca o evo lved w ith its c h arac teris tic t a s t e , i n pa r ticula r of re d f ru its .


MADAGASCAR - Ă&#x2026;KESSONâ&#x20AC;&#x2122;S T h e b ig pa ssi o n of B e rtil A k e s s o n f o r cac ao co me s f r o m b a ck i n time whe n his f athe r, a Sw e d is h d ip lo m a t settl ed wi th the family in M ad ag as car. Th e re he h a s l ea r ned o ver the years the s e c re ts an d s ub tlet i e s o f g r owing this p re c io us f ruit, w ith the co ns is te n t a i m to a chi ev e the h ig he s t q u ality in a s us tain ab l e w a y. T o d a y hi s pl a nta ti o ns in M ad ag as car p ro vid e ch o co l a t e ma ker s a nd coo k s o f w o rld f ame and he has o b t a i n ed sev er a l i ntern atio n al aw ard s . T h e ca ca o co llected in th is re g io n is p artic u larly s u i t a bl e f o r cr ea ting hig h q u ality ch o co late w ith little b i t t e r n ess a nd the typ ic al b itte r n o te s o f rip e f ru it.


MADAGASCAR - ÅKESSON’S CACAO BEANS Ori g in: Mad a g a s c a r , S a mb i r an o V a lle y, B e jofo E sta te V ar iet y : T RIN I T A R I O S ou rc e : D ire c t T r a d e - S i n g l e Fa r m C er t ifi c a t ion : o r g a n i c c e r t i fie d Fer m ent a t ion : c o n t r o l l e d Dr yi ng m et h o d : s u n d r i e d o n dr yin g ta ble s P resent a t ion : j u t e s a c k o f 6 5 kg S t or a g e : < 1 2 ° - < 5 0 % h u midity

FLAVOUR PROFILE The seeds present a very intense cacao aroma with a pleasant bitter note of ripe fruit, in particular notes of red fruits and final hints of citrus fruits and spices.

C AC AO 10

V E G E TA L

9 8

AC IDIC

7 6

SPICY

5

BIT T E R

4 3 2 1

AST RIN G ENT

E A RT HY/ W OOD

SWE E T

FL O R A L

DRIED F R U I TS / N U TTY

F RU IT Y RE D F RU IT S


P PIURA

E

R

U


CACAO BEANS SINGLE ORIGIN

PIURA ALBINO - PERU THE STORY BE HI ND T HE S E E DS

W e b elie v e th a t be h ind each cacao seed t her e is a sto r y , a s tory th a t reaches back t o ancient t imes, a n d b e gin s with a m a n and his love for his land. This sto r y b e gin s with th e far mer s t hat w it h t he passion a n d d ete rm in a tion in const r uct ing a bet t er fut ur e for t h e i r f am ilie s a n d prot ect ing t he fl or a and fauna bel i e v e i n qu a lity a n d in dir ect t r ade of cacao. I t i s i mporta n t to re s to r e t he dignit y and pr ide of t he f a r m e rs of th e s m a ll c o mmunit ies, offer ing t hese pr ec i o u s c a c a o s e e ds to t he best chocolat e maker s in t h e w orld. We im a gin e a fut ur e w her e pr oducer s and l o v e r s of c h oc ola te a cknow ledge t he har d w or k nece ss a r y to obta in s u st ainable far ms, w it h et hic and d i r e c t tra de . T h e me m be rs of th e cooper at ives ar e gr ow ing an aut o c h th on e wh ite c a c ao on a t ot al sur face of 430 ha, d i s tr i bu te d be twe e n the coast al ar ea, t he mount ains a n d th e woods of P iu r a r egion. In t his place a select i o n i s m a de in orde r t o deliver t he fr esh seeds t o t he c o l l e c t ion poin t, wh er e t hey ar e fer ment ed in t he b e st wa y a n d s u n dried. They under go physical and o r g a n ole ptic a n a ly s is t o guar ant ee exquisit e beans w i th a n e la bora te organolept ic pr ofi le for t he best ar t i sa n “be a n to ba r” c hocolat e maker s.


GRAN CHILILIQUE - PIURA G r an Chi l i l i q ue i s an u l tr a pr e m i u m c a c a o , wi n n e r o f the “prem i um Cacao g o l d o f Pe r u 2013”. It g r o ws o n the hil l s around Chi l i l i qu e a n d be n e fi t s f r o m th e v e r y f avo urabl e cl i m ati c con di ti o n s. T h e f a r m e r s l i v e a n d w o rk in a com m uni ty i n t h e di st r i c t o f Ch u l u c a n a s c i t y , the cap i tal of the M orr o po n pr o v i n c e , i n t h e De pa r t ment of P i ura i n the n o r th o f Pe r u , a l so kn o wn a s th e capital of l em ons, and f a m o u s f o r i t s po tt e r y wo r ks. Fif ty per cent of the m e m be r s o f th i s sm a l l c o o pe r a ti v e are w om en, who wi th di l i g e n c e a n d de di c a ti o n a r e pr oduc i ng one of the m o st t a sty c a c a o se e ds o f Pe r u . The col l ab orati on wi th th e pr o du c e r s i n o r de r to pr o mote these fabul ous c a c a o be a n s h e l ps to su ppo r t no t o nl y the l ocal eco n o m y bu t th e g e n de r pa r i ty a s w ell.


GRAN CHILILIQUE CACAO BEANS Or i g in: Pe ru, P i u r a - M o r r o p on , Ch u lu c a n a Varie t y : NAC I O N A L A C R I O L L A DO AL B I NO Source : D ire c t T r a d e - d i r e c t c olla bor a tion with fa r me r s Cer t ifi ca t ion: o r g a n i c c e r t i fie d Ferm e nt a t ion : 7 9 % , c o n t r o l l e d Perce nt a g e o f w h i t e a l b i n o c a c a o: 3 0 % D ryi ng m et ho d : s u n d r i e d o n dr yin g ta ble s Pr esent a t ion : j u t e s a c k o f 6 2 ,5 kg Storag e : < 1 2 ° - < 5 0 % h u mi d ity

FLAVOUR PROFILE These seeds have the bitter notes of fresh ripe fruit, in particular tropical fruits, hints of nuts and final persistent notes of chocolate.

C AC AO 10

V E G E TA L

9 8

AC IDIC

7 6

SPICY

5

BIT T E R

4 3 2 1

AST RIN G ENT

E A RT HY/ W OOD

SWE E T

FL O R A L

DRIED F R U I TS / N U TTY

F RU IT Y RE D F RU IT S


GRAN NATIVO BLANCO - PIURA The “gran Nativo Blanco” is a special and elegant cacao with high percentage, more than 50%, of white seeds. It grows in the Province of Morropon in the San Juan de Bigote district, where the conditions are ideal for the productions of this cacao variety. It is a precious cacao of the Nacional genetics, of which derives also the famous Criollo of Venezuela, and the milky white appearance of its seeds is due to the lack of anthocyanin, which is responsible for the typical violet colour of the raw cotyledons. For more than a century these jewels of nature were hidden and had been rediscovered in 2008 on the fields of small farmers in that area. This cacao was in fact little known and appreciated, so little, that most of the local farmers had abandoned them without cultivating them. Today it is acknowledged as one of the most excellent cacaos in the world. The small growers had been accompanied in the work of identifying the best cacao trees, which have been reintroduced, with great success. The Gran Nativo Blanco is considered the most precious cacao in Peru, known for its taste, aromas and mild fragrance.


GRAN NATIVO BLANCO CACAO BEANS Ori g in: Peru , P i u r a - Q u e m a z on , Sa n Ju a n de B igote s V ar ie t y : NAC I O N A L A C R I O L L ADO AL B I NO S ou rce : D ire c t T r a d e - d i r e c t c olla bor a tion with fa r me r s C er t ifi ca t ion : o r g a n i c c e r t i fie d Fer m e nt a t ion : 8 1 % , c o n t r o l l ed P er ce nt a g e o f w h i t e a l b i n o c ac a o: + 5 0 % Dr yi ng m et h o d : s u n d r i e d o n dr yin g ta ble s P res e nt a t ion : j u t e s a c k o f 6 2 ,5 kg S t or ag e : < 1 2 ° - < 5 0 % h u m idity

FLAVOUR PROFILE These cacao seeds have an intense aroma of panela, the juice of the sugar cane; mild acidity predominated by exotic fruit and an outstanding creaminess. The fin al has lingering chocolate notes.

C AC AO 10

V E G E TA L

9 8

AC IDIC

7 6

SPICY

5

BIT T E R

4 3 2 1

AST RIN G ENT

E A RT HY/ W OOD

SWE E T

FL O R A L

DRIED F R U I TS / N U TTY

F RU IT Y RE D F RU IT S


TANZANIA

MBINGU


CACAO BEANS SINGLE ORIGIN

KOKOA KAMILI - TANZANIA

THE STORY BEHIND THE SEEDS

In 201 2, two men wi t h t he s am e d r eam and t he sa me v ision met in T anz ani a, t he co unt r y o f eas t Afri c a known for its w i d e nat ur al l ands . Br i an Lo Bue a n d Simran Bindra had bo t h s t r o l l ed t hr o ug h t he c ac ao ďŹ elds of Tanzan i a d ur i ng t hei r fo r m er o ccup ati on s, and had notice d t hat t hi s l and had m uch t o o ffer: The mix of an en vi r o nm ent w i t h d i ver s i ďŹ ed cul ti va ti ons and a strong g enet i cs o f t he cacao b eans , whi c h with more care and at t ent i o n co ul d have p r o vi ded ex cellent fruit. After hav ing met local far m er s i n t he vi l l ag es o f t he Va l l e y of the M orogo r o r eg i o n, K o ko a K am i l i had be en installed in a smal l vi l l ag e cal l ed M b i ng u, next to the breath-taking U d z ung w a M o unt ai n N at i o nal P ark. T hi s a rea offers shelt er fo r a w i d e r ang e o f ani m al s , l i ke herds of mountain el ep hant s , a bi g var i et y F l o r a a n d of other cultures l i ke r i ce, co r n and b ananas . T he Riv er in the v alle y and t he d r ai ni ng w at er s fr o m the protected highland s s uppl y al l t he w at er n ee ded, ev en for a dr y per i o d up t o 7 -8 m o nt hs . I n thi s paradise Kokoa Kam i l i has cr eat ed w i t hi n a


sho rt time a v ery pleas ant co m m uni t y o f far m er s , he l pi ng them to under s t and t he i m po r t ance o f g o o d en vi ronment for obtai ni ng pr em i um cacao . A m o ng th e farmers are the M bi ng u Si s t er s : a co nvent i n t he vi l l a g e, which is runni ng a far m o f 30 ha o f cacao pl an ts. The income o f t hei r far m i s s us t ai ni ng t hei r ben eďŹ ciary activ ities, l i ke a ho s p i t al , a s cho o l and an orphanage in that ar ea.


KOKOA KAMILI Ko k o a K ami l i co l l ect s th e c ac ao f rom abou t 2500 f a r m e rs o f 1 9 adj ace n t village s, an d e ac h se e d is tr a ceabl e t o i t s o ri g i nal f arm e r. Af te r b ei ng purchas ed, th e f re sh c ac ao se e ds are tr a ns f e rred i n a cus t om - m ade f e rm e n tation lin e th at u ses a t hree l ayers s yste m . T h e te m pe ratu re of th e seed s i s co ns t ant l y m on itore d an d th e be an s are shuf ďŹ&#x201A; e d i n t hei r bo xe s f ollowin g a pre de te rm in e d m e tho d. A ft er t hat t he se e ds are spre ad on dryin g ta b l e s fo r s un d ryi ng wh e re th e y re m ain u n til th e y h u m i d it y val ue i s 6 ,5%. Now th e y are re ady f or c alib r a ti o n and manual se le c tion be f ore be in g pac k e d a nd st o red o n p al l et s. In orde r to obtain a h om oge n ous o rg ano l ept i c proďŹ le , th e last stage be f ore p a c k a g i ng co ns i s t s i n an oth e r proc e ss of sh u f ďŹ&#x201A;in g the b eans . Wi t hi n a sh ort tim e B rian an d S im ran h a v e creat ed an art i s an al f e rm e n te d an d drie d se e d tha t co mes up t o hi g h e st stan dards, providin g prod ucer s o f craft cho colate all ove r th e world an e xc e l l e n t raw mat eri al .


KOKOA KAMILI CACAO BEANS Ori g in: Ta nz a n i a , K i l o mb e r o V a lle y-Mbin gu V ar iet y : T RIN I T A R I O S ou rc e : D ire c t T r a d e - d i r e c t c olla bor a tion with fa r me r s C er t ifi c a t ion : o r g a n i c c e r t i fie d Fer m ent a t ion : c o n t r o l l e d Dr yi ng m et h o d : s u n d r i e d o n dr yin g ta ble s P resent a t ion : j u t e s a c k o f 6 4 kg S t or a g e : < 1 2 ° - < 5 0 % h u midity

FLAVOUR PROFILE These cacao seeds have fantastical bitter notes of ripe fruit, especially tropical fruits, passion fruit and tamarind. Very interesting are the grass and citrus fruits notes with a final of nuts.

C AC AO 10

V E G E TA L

9 8

AC IDIC

7 6

SPICY

5

BIT T E R

4 3 2 1

AST RIN G ENT

E A RT HY/ W OOD

SWE E T

FL O R A L

DRIED F R U I TS / N U TTY

F RU IT Y RE D F RU IT S


I N D I A

IDUKKI


CACAO BEANS SINGLE ORIGIN

GOGROUND - INDIA

THE STORY BE HI ND T HE S E E DS Sun and rainfalls privilege the Idukki region in the south of India, and the cacao grows surrounded by scented spices and coconut trees. In spite of these excellent conditions the cacao did not get the proper attention until the arrival of GoGround. Ellen Taerwe and Luca Beltrami, a married couple of engineers with the passion of favouring the positive changings in rural communities, lead the GoGround team. Supported by the Italian foundation RIVA, GoGround has set the goal to construct a centre for the fermentation and drying of cacao seeds in Udumbannoor. On the farms of Idukki you can ďŹ nd an impressing number of food cultivation: mango, papaya and coconut trees are growing everywhere and even more enchanting are the spices. Pepper, Nutmeg and Cardamoms are growing in abundance on the farms of this region and ďŹ ll the air with their scent. GoGround buys from little farmers with only a few cacao trees as well as from farmers with more land at their disposition. GoGround visits the farmers once a week buying the cacao directly from the farmer. These weekly meetings help to talk about the growing crop, to have a feedback on the quality of the seeds, and how to improve the quality of the


seeds. They engage themselves to buy all the cacao each farmer has at disposition, independently from the quantity and the season. They pay at acquisition, which creates a continuous ďŹ&#x201A;ow of income for the small farmers. This type of relation carries advantages for both sides. The GoGround Team has built a post â&#x20AC;&#x201C; harvest structure, where the organic grown seeds are handled separately from the non-organic grown seeds. The research on the pro-


cessing of the seeds is an on-going process, in order to select the most suitable processing protocol for the different seeds and the current seasonal climatic conditions. On this behalf the test batches of chocolate from the local producers are of a great help. These continuous analyses of the organoleptic notes were very precious for obtaining the best possible product. After fermentation the cacao is transferred to the drying tables, where they are constantly shufďŹ&#x201A;ed and controlled by 4 ladies of the nearby village. Once ďŹ nished the drying process, the seeds are selected and packed in the GoGround bags. These strong bags with inner lining protect the cacao seeds from the very humid climate of south India and keep them safe during the transport. For the future GoGround hopes to get another group of farmers from a neighbour region involved, in order to add new interesting aromatic notes. The philosophy of GoGround is to establish long lasting relations with the farmers, in order create a positive socioeconomic impact on the beautiful Idukki region. Their hard work is already showing results, and we are very happy to support their growth and their effort to get the Idukki region placed on the map of cacao Fino de Aroma.


GOGROUND CACAO BEANS Or i g in: India , I d u k k i - U d u m ba n n oor Variet y : T RIN I T A R I O Sourc e : D ire c t T r a d e - d i r e c t c olla bor a tion with fa r me r s Cer t ifi c a t ion : o r g a n i c c e r t i fie d Ferm ent a t ion : c o n t r o l l e d D ryi ng m et h o d : s u n d r i e d o n dr yin g ta ble s Pr es e nt a t ion : p o l y p r o p y l e n e sa c k of 3 0 kg Stora g e : < 1 2 ° - < 5 0 % h u m i d ity

FLAVOUR PROFILE These cacao seeds are par ticularly rich of cacao butter and have notes of soft caramel, cream and honey, with marked taste of red fruits and finals notes of flowers and spices.

C AC AO 10

V E G E TA L

9 8

AC IDIC

7 6

SPICY

5

BIT T E R

4 3 2 1

AST RIN G ENT

E A RT HY/ W OOD

SWE E T

FL O R A L

DRIED F R U I TS / N U TTY

F RU IT Y RE D F RU IT S


Un Mondo Fragrante! JO YFLOR sr l V ia Var e se , 8 2 0 0 9 8 S a n Giu lian o M ilan e se - It alia i n fo @ j o y ï¬&#x201A; o r.e u - T e l. 02- 98284162

WWW.JOYFLOR.IT

Cacao Beans SELECTION - English Catalogue  

Cacao Beans SELECTION - English Catalogue

Cacao Beans SELECTION - English Catalogue  

Cacao Beans SELECTION - English Catalogue

Advertisement