BRAZIL, THE COUNTRY OF CARNIVAL, CAIPIRINHA & CACAO
Today the origin label (GI South Bahia) is associated with reliable sourcing and sustainable cacao.
THE ART OF CACAO SOURCING
Silva's Ultimate Sourcing Guide: Where, How and especially Why we Source some of the World's Best Cacao...
THAILAND, LAND OF SMILES & GENIUS CACAO GENETICS
Recently Thailand appeared on the specialty cacao radar, and suddenly gained popularity in the artisan chocolate scene as the next interesting origin.
Nicaraguan cacao already turned many chocolate makers into award winners.
What makes certain Nicaraguan cacao so special?
What is High Altitude Cacao, and Why it is Awesome…
Part II of our Ecuadorian Adventure in which we will unwrap a sweet, savory surprise...
Unveiling the earliest domestication of cacao ECUADOR
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.
The Notion of Centralized versus Decentralized Fermentation
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.
Cacao Partnerships with Fermentation Expert Zoi Papalexandratou
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.
Ecuador Zamore Chinchipe Cacao
Allow us to introduce you to the Ecuador Zamora Chinchipe Organic Cacao and the fascinating history and people behind this exceptional cacao.
Uganda: Launching a Brand New Cacao Origin
The fresh cocoa harvest from Uganda has just arrived in the port of Antwerp and is ready to be shipped and turned into delicious chocolate! The start of 2022 is a great moment to introduce you to these brand new cacao.