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.
Theobroma grandiflorum, the less-known cousin of Theobroma Cocoa
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!
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.
The Magic of Post-Harvesting on Flavour Development
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.
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.
Fact or Fiction: Is there such a thing as “pure Criollo”?
We often get inquiries from chocolate makers whether we have Criollo beans in our range. The first question we ask ourselves is "why do customers specifically want Criollo beans?" Are they looking for unique beans? Complex flavors? White beans? Because of the fascination many people have with Criollo beans, we thought it would be a good idea to take a closer look at the origin of Criollo, the typical associations that are often made with Criollo (think delicate, expensive, super aromatic, etc.) , and why we prefer to talk beyond genetics.
Congo Ituri – Specialty Cacao as a Catalyst for Change
Despite perfect climatic conditions and abundant fertile soils, cacao arrived relatively late in Congo DRC. The first trees were planted in the late 19th century, when Congo was a colony of Belgian's King Leopold II. Commercial cacao plantations sprung up along the Congo River in western Congo in the 1920-30s. After independence in 1960 the cacao industry slowly disappeared, only to make a comeback some twenty years ago. Today, the centre of the cacao industry moved from west to east Congo, especially Kivu and Ituri. This used to be a coffee growing area, but in the late 1990s the coffee plants were affected by a serious disease, and farmers started to look for an alternative. And in came cacao! Silva Cacao, together with a team of specialists, helped to develop specialty cacao in the Ituri Province. Each cacao quality has a unique flavour profile, and a great story about improving the livelihood of smallholder farmers, conservation and protection of forests and wildlife, and increasing safety through mobile banking.
Philippines: A Rising Star as a Specialty Cacao Origin
Looking at the climatic and geographical conditions of the Philippines you would think it is a major producer of cacao. However, this is not the case. Let’s take a closer look at the cacao landscape of the Philippines.