Georgia Ramon: Craft Bean-to-Bar english

Peru
SUMAQUAO | TRINITARIO
Peru is a country in western South America and borders the
countries of Ecuador, Colombia, Brazil, Bolivia and Chile.
In 2010, the Swiss cocoa expert Stefan Bloch and the Peruvian
Israel Pisetsky founded SUMAQAO to buy cocoa in the region of
Tocache. In addition, the company works closely with the farmers
and assumes tasks similar to a cooperative. The now 2,000
farmers from all over Peru receive support with the transition to
organic farming, increasing productivity and improving quality.
The cocoa we use is only slightly fermented and dried in the sun.
It is not roasted by us, so the antioxidants originally contained
in the cocoa are preserved.
Fahrenheit 132 (April 2017)
* R.A.W.: ROUGH - AUTHENTIC - WILD
This Choci was made with unroasted cacao beans and at a
maximum temperature of 132 °F. One of our first 2IC-Chocolates
(2 Ingredients Chocolate, only cocoa beans and raw cane sugar).
Note: Since the cocoa beans are not roasted, the official trade
name can not be chocolate.
Fermentation: low - Max. 50 °C / 122 °F
Drying: low - Max. 50 °C / 122 °F
Remove bacteria: Max. 55,55 °C / 132 °F in the core
Grower Partner: SUMAQAO
Special Edition
Certifications: Organic ∙ Fairtrade
Cocoa Variation: Trinitario
ROASTING
WITHOUT
GRINDING
72 H
CONCHING
WITHOUT
Ingredients: Cocoa liquor Peru, raw cane sugar
Flavor: Fermented new wine (Federroter), balsamic vinegar and notes of spices.
IC
82%
COCOA
R.A.W.
C H O C I
Origins of our cocoa
13