Honduras

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Our unique and rare cocoa beans come from the deep jungles of La Mosquita's tropical rainforest, the area/department is called "Gracias a Dios". This is a region that can only be reached by boats/canoes or very small planes.

In this region you can find several plantations which embraces/encompass about 300 cocoa producers cultivating about 350 hectares of natural and unique cocoa trees. 

However, the fermentation and the drying process of the cocoa beans, that come from different cocoa farmers is centralized and realized by specialized and trained collaborators/ staff  to achieve a unique homogenous and excellent quality.

The quality we are offering is HYBRIDE TRINITARIAN.

Flavor Profile: the taste is very similar to Cuayagua Cocoa from Venezuela including a roasty note and a dominant taste of cocoa. In the very beginning there is a sweet taste, then molassy and then dissolving the upcoming acidity. You can taste an aroma of raisins, red berries and sometimes even coffee, that shows sometimes even a mastered/controlled bitterness. You can note as well a taste of licorice, butter and nuts. But, overalll again and again the original ancient taste of cocoa with a long fading away into cocoa, tobacco as well as a kind of minimum astringency.

 

 

Specifications of Flavor cocoa beans from Honduras

Type: Hybrid Trinitarian 

Characteristics
 

Result

Weight of the   sample 526,8 gr

Cocoa beans   fermented and dry

Appearance / shell

slightly rough, color of dark coffee, dark, slightly acid

Moisture

6,3 % , 42,4 Kg/hl at  28,1° C

Number of beans per 100 gr.

63

Average weight of a big bean

1,84 gr

Average weight of a medium-sized bean

1,65 gr

Average weight of a small bean

1,36 gr

Weight per 100 beans

163,8 gr

Percentage of shell

13,37

Percentage of cotyledon

86,62

Cut Test

 

Slaty beans

2,00%

Violet beans

0,00%

Good fermented beans

92,0 %

Partially good fermented beans

2,00%

Very fermented beans

6,00%

Insects

0%

Mouldy beans

0%

Unroasted beans

The beans   present a very floral aroma, with a tasty and delicious aroma of herbs

Roasted beans processed into liquor

The sample was   evaluated by taste: The beans have a nutty flavor reminding of herbs from   the fields.  The flavor of the sample   has shown an agreeable taste, soft astringency but strong in bitterness/very   bitter  

         

 

 


The Aztec and Mayans of Central America cultivated cocoa trees long before the arrival of European explorers. These Mesoamerican Indians were the first to create a drink from crushed cocoa beans mixed with water and flavorings such as chili peppers, vanilla, and other spices. It was a special beverage reserved for Mayan rulers and special ceremonies.

The word cacao itself derives from the Nahuatl (Aztec language) word cacahuatl. The Mayan used cocoa beans also as currency.

The Maya believed that the kakaw (cacao) was discovered by the gods in a mountain that also contained other deletable foods to be used by the Maya.

The invading Spaniards learned about cocoa from the Aztec Indians in the 1500s and brought this fascinating “new” food back to Europe.

Chocolate slowly spread across the royal courts of Europe, and by the 17th century it was an expensive luxury reserved for the upper class.

The cacao plant was first given its botanical name by Swedish natural scientist Carl von Linné (1707-1778), who called it “Theobroma (Food of the gods) cacao”.

Kontakt

Bohnkaf-Kolonial GmbH & Co. KG

Veit-Stoss-Ring 65

D-24539 Neumünster Germany

+49 (0) 4321 / 556 22 08

+49 (0) 4321 / 556 22 09

info@bohnkaf-kolonial.de

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