Cocoa beans from Nicaragua

Cocoa beans from Nicaragua

With cocoa beans from Nicaragua, you can discover cocoa in its original form. The beans are ideal for bean-to-bar, for roasting and for making your own chocolate. The beans taste fruity, berry and sweet. There are also subtle citrus notes. Acidity and bitterness remain subtle. The beans belong to the Trinitario group. They are harvested from October to December and from April to June. The beans come from the Jinotega and Matagalpa regions. There they are cultivated by the large Chuno family. This network comprises over 1000 cocoa producers. The Ingemann company is responsible for collecting the beans and the subsequent logistical steps. The producers are also part of the four-year Adapta project. The beans can be roasted, crushed and processed into cocoa nibs or cocoa mass before further processing. This makes them suitable for artisan chocolate production as well as for creative recipe ideas in your own kitchen. If you want to experience cocoa from the bean to the finished chocolate, these beans are a very exciting choice. They allow you to discover the origin, aroma and processing in a particularly authentic way.