Alto el Sol 65%
n the heart of the Natural Park Rio Abiseo,the Alto El Sol plantation is protected by a lushenvironment, giving the cocoa trees all their richness. Cocoa is cultivated by the Saavedra del Castillo family with the help of six farmers.
PLANTATION LOCATION / CLIMATE :The plantation is situated at Pachiza District in the SanMartín region in Peru. In this region the average annual rainfall is 1600mm, while average temperature is 27°C.
PLANTATION GPS COORDONATES:7° 10’ 48.86" S76° 43’ 35.28" W
BEAN TYPE : Criollo Amazonia (Trinitario)
BEAN FERMENTATION / DRYING TECHNIQUES :Fermentation process is done over 6 to 8 days inwooden boxes.Drying is done on a concrete floor under the sun.
DARK CHOCOLATE COUVERTURE PLANTATION65 % min. cocoa / 37 % fat
ALLERGENS : Milk
FORMAT : Pistoles
FLAVOUR PROFILE :Alto El Sol offers a specific millesime each year with aunique aromatic profile for a chocolate evolving overtime. Thanks to its red fruits and acidic notes, Alto El Sol is an intense, sharp and highly fruity chocolate.
PAIRING INGREDIENTS :Vanilla, Speculoos, Mango, Almonds, Pistachio, OliveOil, Tonka Beans, Banana, Apricot, Peach, MirabellePlum, Red Pepper, Tomato, Eucalyptus, Bergamot
PRODUCTION : Meulan, France
PACK WITH ZIP CLOSING
CERTIFICATION : KOSHER DAIRY, ORGANIC
SHELF LIFE : 24 months
STORAGE CONDITION :All Cacao Barry® products are stored in warehouses withtemperature control.