November 2018

Cacao

November 30, 2018

Nicaragua cacao: characteristics, types, and management

Cacao (Theobroma cacao) is a tropical crop generally cultivated between 10° north and 10° south of the equator. Its beans are primarily used to produce chocolate and fats for food and cosmetic products.

The traditional classification identifies three principal cultivar groups:

• Criollo: Produces large, lightly pigmented beans valued for their aroma and flavor, but the plants are comparatively susceptible to disease and have low productivity.
• Forastero: The predominant type in global production and trade. Its pods generally have thick skins, while its beans are small, flattened, and violet in color.
• Trinitario: Originated in Trinidad through hybridization between Criollo and Forastero cacao.

Cacao cultivation in Nicaragua

The article describes suitable temperatures of 22–27°C and annual rainfall of approximately 1,500–3,500 millimeters. Cacao favors deep, well-drained soil with good moisture retention and aeration. Nicaraguan cultivation areas mentioned include Rivas, Granada, Río San Juan, Matagalpa, Jinotega, and the Caribbean Coast.

Post-harvest handling and fermentation

Pods should be opened carefully to prevent contamination or damage to the beans, preferably immediately or within two days of harvest. Small, cut, flat, or joined beans should be processed separately.

Fermentation is essential to the characteristic aroma and flavor of cacao. The source recommends wooden boxes with drainage holes, protection from wind and animals, and a five- to six-day process with turning on the second, fourth, and fifth days. Beans should not be washed before fermentation, and excessive fermentation should be avoided.

Specialty Coffee & Cupping Concepts

November 8, 2018

The article presents specialty-coffee quality as a combination of physical grading and sensory evaluation through cupping. Its stated specialty-grade criteria include no primary defects, no more than three full defects, close conformity to the specified screen-size range, and a distinctive quality in taste, acidity, body, or aroma.

Density, roasting, and evaluation

Coffee-seed density is identified as an important quality factor. The discussion also connects each batch to its roast level and introduces the Agtron scale for classifying roast color. Lower Agtron values indicate darker coffee, while higher values indicate lighter coffee.

Aftertaste

Aftertaste is assessed by considering which flavors remain after tasting, their intensity, how long they persist, and whether they remain pleasant and consistent.

Related areas of study include roasting level, the roasting process, working temperature, coffee density, wet and dry processing, aroma, body, sweetness, uniformity, flavor, and overall cup quality.

Coffee of Matagalpa & Matagalpa Coffee Tour

November 4, 2018

The article associates “Café de Matagalpa 1862” with the year Matagalpa attained city status and presents it as a tribute to the region’s coffee-producing community.

The coffee is described as using naturally dried fruit and a Full City roast, with flavor notes of dried fruit and caramel.

Vienna Chocolate of 72% Whole Cacao

November 4, 2018

This small-batch chocolate from Matagalpa, Nicaragua, is described as being made from whole roasted cacao nibs. No separate cacao butter or other fat is added; the naturally occurring cacao butter remains within the processed nibs.

The source characterizes the chocolate as vegan and made with white Criollo and pink-seeded Trinitario cacao. It also attributes floral and fruity qualities to the cacao-fermentation process.

Nutritional proportions stated by the producer

• Fiber: 10%
• Protein: 15%
• Fat: 50%
• Carbohydrate: 25%
• Sugars: 10%