3 lbs BOLIVIA ABC ORGANIC WALIKEEWA RAW CACAO/COCOA BEANS

3 lbs BOLIVIA ABC ORGANIC WALIKEEWA RAW CACAO/COCOA BEANS
- Invalsa (co-based in Boston, MA and La Paz, Bolivia) sourced these specialty-grade cacao beans ourselves, directly from smallholder farmers in the Palos Blancos region of Alto Beni Province.
- These are fermented and dried, but un-roasted cacao beans that you can use to make your own chocolate, or other cacao dishes or products.
- Happy chocolate-making! Certified by Baysate Organic Certifiers. Packed in a burlap or plastic bag
- RETURN POLICY: Because it is a food item, we will only acept returns 3-days after receipt. Buyer pays shipping both ways.
This our latest 2016 crop. Air-freighted in early December, 2016. 2014 was our first full year of operations at the Alto Beni Cacao Co, our project aiming to revolutionize the Bolivian cacao industry by building the first-in-country centralized cacao fermentation plant, and nursery program for high-quality Bolivian cacao seedlings. Invalsa's cacao business started in 2009, when Alex Whitmore, founder and CEO of Taza Chocolate in Somerville, MA, contacted us to help his company source organic Bolivian cacao. Taza Chocolate uses it to make their very popular, highest dark-chocolate (87%) bar. Available here: https://www.tazachocolate.com/collections/bars/products/bolivia-87 2016 was our third year of cacao improvement and processing in our centralized plant in the Buena Vista community. These cacao beans are a hybrid variety (also know as Trinitario), a combination of Criollo and Forastero cacao beans. We are continually making improvements in the quality control system at our plant, but these beans are of a much more consistent quality than previously available sources of Bolivian cacao . We call this beans "Walikeewa", the local Aymara language for "improved". They are much larger than our Heirloom cacao beans and have about 20% less cacao butter content. How do I roast cacao beans? To roast cacao beans, you need to expose them to a high temperature, close to 325 degrees, and then gradually lower that temperature for the next 15 to 30 minutes. The processes of roasting coffee and cacao beans are nearly the same, except because cacao beans are more fragile than coffee beans, they have to be roasted at a much lower temperature. Cacao beans should never get hotter than 325 degrees. We recommend using the Behmor 1600 coffee roaster for cacao roasting. Use the one-pound setting with the P2 profile, but fill the grid drum with 2.5 to 3 lbs. of raw cacao beans. We are an authorized distributor of the Behmor 1600.
Country USA
Manufacturer Alto Beni Cacao Company
Size 3 Pound (Pack of 1)
ReleaseDate 0000-00-00

Country	USA
Manufacturer	Alto Beni Cacao Company
Size	3 Pound (Pack of 1)
ReleaseDate	0000-00-00

3 lbs BOLIVIA ABC ORGANIC WALIKEEWA RAW CACAO/COCOA BEANS

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