Description
| Varietal / genotype | Purús |
| Grade | Wild Harvested |
| Origin | Rio Purús, Brazil, Boca do Acre, Arapixi Reserve, Maracaju |
| Vintage | 2016 |
| Harvester(s) | Cooperar |
| Post-Harvest | Fermentation: 1 week; quadruple turn
Drying: 5 days; sun-dried |
| Barsmith | LuisaAbram |
| Cacáo-Content | 81% |
| Ingredients | cacáo mass & cane sugar; net weight 40 grams |
| Roasting Curve | medium-high |
| Conche Refining | 72 hours |
| Characteristics | Tree Density: scattered Soil: prime alluvial / clay, among most fertile in entire Amazon Pod size / shape / shade / scent: small / bulbous with apex / yellow / sweet ‘n sour pulp – strong seed aroma Seed # / pod: 35-45 Weight: <1 gram; small Lipid content: ~60% Flavor Profile: Spices / Herbs Historicity: Every bit as significant & historic in its own way as Cru Sauvage, Xoconuzco, & Mathale are in theirs for chocolate culture. A survivor-cacáo, for centuries, in the jungle teeming with bio-diversity, deep roots, vigor & taste… genuine heirloom. Also noteworthy for the intense color of its flowers, perhaps the most vivid of any cacáo. Due to the nature of collecting this cacáo, fermentation challenges abound: picking pods off wild indigenous trees, splitting them open to scoop out the seeds en baba (re: still surrounded by pulp) along the riverbanks, bagging the seeds in sacks, then paddling onward to the next set of trees. The whole journey can last… days. |
| Production Date | 2017 |
| Expiry | 2019 & for a taste of greater vintage, even better still thereafter |
| Landmarked | 2017 |
