Fermentation is a key stage in the definition of fine flavor, reduction in bitterness and astringency, as well as the development of color. The beans used in this bar were fermented using a special method avoiding the temperature to rise above 35°C (normally it climbs to 40-50°C). The result is a different flavor profile with deep cacao notes replacing fruitiness of the classical San Jose 70%.
On the ecological packaging a jaguar is pictured. San Jose is a modern-day Mayan village with many families being dependent on farming organic cacao. In the Mayan culture the jaguar, Belize’s big cat, is respectfully called ‘baalum’ meaning ‘the king’. This majestic animal is found across the country in the lowland forests and along the coast. Belize hosts the world’s first jaguar preserve, Cockscomb Basin Wildlife Sanctuary, and has one of the healthiest populations in Central America.
Cacao producer: San Jose Village, Toledo District, Belize
Cacao type: Trinitario
Harvest: 2018
Ingredients: organic cacao beans, organic beet sugar, organic cacao butter
BB: 2020-07 with lot number
