Happy Holiday Greetings from Guatemala
Silva's 2023 New Year's Resolution : Planting trees in Guatemalan Eco region 'Lachuá', together with our partners of Finca Ana Maria & Finca Paso Cocodrilo.
Silva's 2023 New Year's Resolution : Planting trees in Guatemalan Eco region 'Lachuá', together with our partners of Finca Ana Maria & Finca Paso Cocodrilo.
Recently Thailand appeared on the specialty cacao radar, and suddenly gained popularity in the artisan chocolate scene as the next interesting origin.
Cacao beans are an extremely complex raw material. Its intrinsic nature has such a unique chemical makeup that it can open up endless possibilities for exquisite flavours in chocolate.
What makes certain Nicaraguan cacao so special?
Part II of our Ecuadorian Adventure in which we will unwrap a sweet, savory surprise...
Our love affair with chocolate is much older than we thought; recently discovered traces of cacao on ancient pottery suggest it started in the rainforests of what is now Ecuador some 5 500 years ago.
There is an opportunity for the craft to differentiate on sustainable topics, but it requires work and a genuine interest in every single action you take. Credibility is key in your communication, and craft cacao can differentiate on sustainability efforts with transparant, relevant and hones communication
Chocolate, something that we all know and that has become a household staple for many. People tend to describe it as Food of the Gods, the ultimate sweet sin or a real mood booster! In the craft chocolate sector we already know that the cocoa horizon is much broader than most of the general public thinks. But what if we told you about cocoa's exotic, lesser-known cousin, cupuaçu! Have you heard about this mysterious species before? Let us introduce you to the wonderful world of Theobroma Grandiflorum. A popular delicacy for many Brazilians , but still unknown to most people in the world! In this newsletter we would like to tell you more about this amazing fruit!
As Albert Einstein once said, “Assumptions are made and most assumptions are wrong.” In the world of cocoa, there is the long-standing assumption that decentralized fermentation can never produce high-quality cocoa. In this newsletter, we want to challenge this assumption and show that there is no unambiguous relationship between central fermentation - good cocoa and decentralized fermentation - bad cocoa.
Since the start of Silva, Zoi from ZOTO has been a highly valued partner, and we work together in various projects from the Philippines to Nicaragua and Guatamala, and Congo and Uganda. Zoi assists us to discover the most unique cocoas in the world and unleash their full potential. Through her specialization in post-harvesting, she wants to showcase the diversity and potential that cocoa has. So, we thought it was about time to put the spotlight on Zoi and introduce you to the person who helped develop several of our cocoas.