Ghana - 2013
Flavor Profile
Flavor Profile
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Origin: Ghana
Type: Forastero
Year: 2013
Flavor Notes:
The aroma ‰ۡÌÝÌÕ significantly less astringency than quite a number of Forastero I have tasted. It has hints of light biscuit, a little vanilla and of course the rather characteristic and ‰ۡÌÝ?classic‰ۡó? earthy chocolate aroma. In this case, the chocolate aroma is actually rounder than previous years. There is also an interesting hint of lightly slightly ripe peach or apricot in the aroma while roasting. I rather liked that.
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As for the cocoa itself, it is a fully fermented Forastero.
There is a bit more variation in size in this particular lot. The preparation otherwise is very clean. There are a number of indications that this bean has a little Trinatario in its past, although that is a bit odd, but not unheard of, in this region. The beans are easier to peel by hand than most Forastero and similarly the husk is lighter. The vanilla aroma continues in the bean along with tobacco, humus and peat ‰ۡÌÝÌÕ all very classic Forastero. There is also some higher notes (alluding again to some Trinatario) of fruit, particularly raisin and that peach/apricot. There is a moderate amount of astringency, but well balanced by the rest of the flavor profile.
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If ordering Brewing cocoa - it has been roasted and ground, with the husk, for the purposes of making a hot brewed chocolate drink, and is not suitable for making chocolate.
Brewing Cocoa
There has recently been a lot of buzz about various brewing chocolates. Choffy and Crio Bru are the two big ones that come to mind. I've received more inquires than I can count about what makes them so special, if my roasted cocoa beans will work and how one can make their own hot chocolate drink with minimum fuss.
Up until this point, I didn't have any really good answers. Now I do and am offering a selection of cocoa beans roasted and ground (with the husk) for the expressed purpose of making hot brewed chocolate.
Your tastes may vary but I recommend starting with the following proportions and times:
4 T/8 oz boiling water
Steep 5 minutes Press (assuming you are using a press pot - drip works ok too)
Enjoy straight, with milk (or cream) and/or sugar.
I have only included the cocoa beans that I found made a good brewing chocolate. Some like the Papua New Guinea for instance, where it is great as a piquant, smoky chocolate, simply comes through sharp and acidic when brewed. Finally, keep in mind this will not give you classic 'hot chocolate'. Brewed chocolate is a different, yet very enjoyable, animal - enjoy it for what it is, not for what it is not.