FLAVOR PROFILES

We developed fermentation profiles to highlight and enhance the flavors that are found in our cacao beans

Two groups of farms were segregated to test two different flavor experience with varied fermentation timing. For both protocols, the process starts with the morning harvest of wet beans at the farmers fields, where the best pods are kept for the ABBIA blends. To ensure freshness, there are no delays between wet mass and its transfer to the fermentation boxes.

At each step of our process a quality control is implemented in order to provide an unique flavor experience.

 

Flavors

Elon green

ABBIA ELÒN

In the Fang culture, ELÒN is the tree that guards the balance of the ecosystem.

ABBIA ELÒN is a 7-day fermentation protocol followed by a sun-dry process of 6 to 7 days.
ABBIA ELÒN provides a complete and balanced expression with intensity. The cocoa flavor is delightfully expressed with some acidity notes that blend nicely with the fruity and aromatic hints.

  • Aroma: chocolaty, dry fruit
  • Flavor: chocolate, dry herbs, fennel tea, dough, floral hints, particularly citrus peel
elon-2
Kulu Orange

ABBIA KULU

In the Fang culture, KULU is a turtle symbol of wisdom, sobriety & Sustainability.

ABBIA KULU is a 6-day fermentation protocol followed by a sun-dry process of 6 to 7 days.
ABBIA KULU has a very interesting complexity. The cocoa aroma is well balanced with some berry notes. The fruity and spicy mix of flavors enhances the aromatic experience of the blend.

  • Aroma: cocoa, berry
  • Flavor: vanilla & molasses, guava, soursop, clove, coffee, green pepper, floral
kulu-2

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