Hacienda Victoria Cocoa Beans - Origin "Ecuador" - Raw, Fermented, Vegan

SKU: HVECU-1.5
Sale price$49.50 CAD
Size: 1.5 kg (3.3 lb) - GrainPro

Experience the unmatched flavor of Hacienda Victoria Ecuador Cocoa Beans, expertly crafted from the sought-after Arriba Nacional variety. These premium, raw beans are carefully fermented and slow sun-dried for 7 days to preserve their rich, nutty, and earthy notes with a low acidity. With over 30 customization options for fermentation, you can create a personalized and consistent flavor profile. Not only do these beans come from a single-estate farm dedicated to sustainability and social impact, but they are also the first carbon-neutral certified cacao farm in Ecuador. Don't miss out on this exceptional chocolate experience, available year-round from the eco-conscious Hacienda Victoria on the picturesque Ecuadorian coast.

GRADING: Premium

GENETICS: 100% Arriba Nacional - Cacao Fino de Aroma.

SIZE: 125-130 beans / 100 g

FERMENTATION: 75% min. Well-fermented beans
Fermentation protocol can be adjusted upon clients' request

DRYING: 7 days slowly sun-dried

Origin: 🇪🇨 Ecuador.

 

Customer Reviews

Based on 1 review
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Cory Widmayer
Excellent Beans

I made single-origin bean-to-bar chocolate with these beans following the method from Chocolate Alchemy. The recipe was for a 70% dark chocolate (63% cacao, 7% cacao butter, 30% cane sugar by weight), run for 36 hours in the melanger. The resulting chocolate is lovely, more on the delicate side as you'd expect from a criollo. The chocolate notes come through clean and clear, and there are plenty of nuances that keep the sensory experience interesting. Bitterness and astringency are both subdued; most people say that it tastes like a 40-50% dark. Will buy again!

Customer Reviews

Based on 1 review
100%
(1)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
C
Cory Widmayer
Excellent Beans

I made single-origin bean-to-bar chocolate with these beans following the method from Chocolate Alchemy. The recipe was for a 70% dark chocolate (63% cacao, 7% cacao butter, 30% cane sugar by weight), run for 36 hours in the melanger. The resulting chocolate is lovely, more on the delicate side as you'd expect from a criollo. The chocolate notes come through clean and clear, and there are plenty of nuances that keep the sensory experience interesting. Bitterness and astringency are both subdued; most people say that it tastes like a 40-50% dark. Will buy again!