Cocoa Beans Gibraltar (Criollo Blood) - Origin "Venezuela"- Raw, Fermented, Vegan

SKU: GB-1.5
Sale price¥6,100 JPY
Size: 1.5 Kg (3.3 lb) - GrainPro

Experience the rich, complex flavors of Cocoa Beans from Gibraltar, sourced from Venezuela's small town of Gibraltar in Zulia state, near the Maracaibo Lake coast. This unique terroir supports the growth of Trinitario beans with 50-60% Criollo genetics, offering fine aroma cacao with exceptional notes of yellow fruits, caramel, tobacco, and nuts.

Key Features:

  • Origin: Venezuela 🇻🇪
  • Genetics: Trinitario (50-60% Criollo) - Cacao Fino de Aroma
  • Grading: Premium | F1
  • Fermentation: 5-6 days in traditional wooden boxes
  • Drying: 7 days slow sun-drying in custom wooden drawers
  • Size: Almond, varied size

Flavor Profile:
Expect a distinctive blend of fruity, nutty, and caramel notes with a hint of tobacco, reflecting the exceptional climate of the Maracaibo Lake region.

Harvest Seasons:

  • Peak Season: December to February
  • Mid-Season: July to September

Important Note:
WARNING: While our raw cocoa beans are of the highest quality, they must be properly roasted before consumption. Do not consume raw beans.

ORIGIN: 🇻🇪 Venezuela. 

 

Customer Reviews

Based on 1 review
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Cory W
Unique

I processed this bean into chocolate following The Chocolate Alchemist's process. Flavor-wise, it gets more into the extremes. I found it particularly astringent, with a moderate bitterness and pronounced earthiness and acidity. There was virtually no fruitiness or natural sweetness. Friends told me that it was reminiscent of an espresso shot (tasting at 80% dark). I found it similarly "coffee-like". It's actually great when used in hot chocolate with a bit of added sugar, the astringency adds intrigue.

Customer Reviews

Based on 1 review
0%
(0)
100%
(1)
0%
(0)
0%
(0)
0%
(0)
C
Cory W
Unique

I processed this bean into chocolate following The Chocolate Alchemist's process. Flavor-wise, it gets more into the extremes. I found it particularly astringent, with a moderate bitterness and pronounced earthiness and acidity. There was virtually no fruitiness or natural sweetness. Friends told me that it was reminiscent of an espresso shot (tasting at 80% dark). I found it similarly "coffee-like". It's actually great when used in hot chocolate with a bit of added sugar, the astringency adds intrigue.