Dark Grand Cru Idukki

In the southern part of India, in the Kerala region, there is a lush and fertile area, with a long tradition of spice trading in the Idukki district. The unique nature of this land, and its climatic conditions, characterised by abundant rains at an altitude of between 700 and 1000 m, make it ideal for the cultivation of a cocoa that is full of potential.
The cocoa grows together with other fruit trees such as coconut, papaya, mango and banana, as well as spices such as black pepper, nutmeg and cardamom, that all contribute to the rich aromatic profile. As well as the methods used in the cultivation of this product, meticulous processing methods are followed to ensure quality and traceability. The centralized fermentation point is located in an area at the lowest altitude to encourage the product to dry out in the most efficient and natural way possible. The cocoa beans are left to ferment for 5-6 days in three level cases made of Jackfruit wood. Subsequently, they are left to dry out on tables under panels designed to avoid any kind of contamination, and turned at regular intervals to ensure that they are dried evenly. This results in cocoa beans that are of a ruddy brown colour, and always hand-selected.

Pleasant initial acidic note, followed by bitter and sweet notes. Light aftertaste of fruit, fresh and dried, and hint of floral.