POWDER

Our cocoa is grown in one of the most privileged areas of Colombia, the Coffee Belt; this territory has optimal and favorable climatic conditions for the excellent development of cocoa cultivation.

FINE FLAVOR AND AROMA

WHAT DOES FINE FLAVOR AND AROMA MEAN?

On the global cocoa market, there are two broad categories of beans: "fine flavour cocoa" and "regular" or "ordinary" cocoa. The difference between fine flavour cocoa and ordinary cocoa lies primarily in the flavour. Fine flavours include fruity, floral, herbal, woody, nutty and caramel notes, as well as rich and balanced chocolate bases.

The definition of fine aroma cocoa can be controversial, as there is no universally accepted criterion. Typically, a combination of criteria is used to assess its quality, such as the genetic origin of the seed material, the morphological characteristics of the plant, the flavour characteristics of the beans, chemical characteristics, degree of fermentation, drying, acidity, off-flavours, percentage of internal mould, insect infestation and percentage of impurities.

The International Cocoa Agreement 2010 defines fine aroma cocoa as having a complex sensory profile, composed of well-balanced basic attributes with clearly perceptible aromatic and flavour notes. It results from the interaction between (a) a particular genetic composition, (b) favourable growing conditions in a specific environment, (c) specific plantation management techniques, (d) specific harvesting and post-harvest practices and (e) stable chemical and physical composition and integrity of the bean.

At Mesa Baja , we are proud to offer fine aroma cocoa that meets these high quality standards, grown with dedication and respect for nature and agricultural traditions.

COCOA