Summer Cruise Auditions

Cocoa Cocoa, chocolate good base of biological

Cocoa fundamental component of chocolate, is a plant native to America. The first European to discover cocoa beans was Christopher Columbus during his fourth trip to Europe, to arrive at what is now Nicaragua. These beads were used by the natives as currency, as well as being used to prepare a delicious drink.

is called in Ecuador "National" or "fine and aroma, flavor up" and is the most particular tastes of all varieties.

Sensory analysis:
rather dark brown color with violet.
Aromas of wood (cedar), snuff, prunes, dry leaves, thé same unfermented, notes of roasted nuts.
Flavors: walnuts, and a mature bitter without aggressive (not need as much sugar as other cocoas), exceptionally long aftertaste.
They have a soft bitterness, high acidity and fruity flavors. Are somewhat astringent, pose a subtlety and delicacy aromatica. Detectable acidic fruit flavors (Citrus, berries, etc..) And currants.

cacao of Ecuador's famous 'Flavor Top':

cocoa production originates in wet part of the Ecuadorian coast in the provinces of Los Ríos, El Oro and Guayas, particularly in the Guayas River Basin, an area to which the area was named "Top", from which came the best cacao. At present, the crop covers an area of \u200b\u200babout 263,000 has distributed in the provinces of Costa, Sierra and part of Oriente.Las provinces with the largest crops are the province of Los Rios 35% of the total planted, with 25% Guayas, Manabi, 14%, emeralds on 8 % and 5% Gold. Among the provinces of Pichincha, Cotopaxi, Bolívar, Chimborazo, Canar, Azuay and the East share the 13%.

Author: Franco De Panfilis