A great evaluation test of our 3 “Betulias”,
including sensory diagrams.
Done by the renowned consultancy company ZOTO – specialized in cocoa-related projects.
This cocoa has a huge potential.
Cacao Betulia provided samples produced under local practices. Basic information regarding the genetics and post-harvest practices was shared. Four samples were sent including the principal pure clones B6, B8, B9 as well as one additional blend “Mixtura”.
Analysis of preliminary dry cocoa bean samples can provide us with an understanding of how diverse the local practices are and what their impact on final flavour is.
Based on these results, basic preliminary protocols can be developed and applied in the field on an experimental level. Tastings of fresh pulp and chocolate, as well as morphology of raw beans give additional supportive information for the protocol steering.
- Creamy & balanced flavour
- Nutty sweet acidic aroma
- Yellow fruit (Melon)
- Fresh flowers
- Fruity yoghurt
B8 “Spicy Tea”
- Unique complex special flavours
- Peanut butter aroma
- Dry herbs (thyme, oregano)
- Red bell pepper
- Forest breeze
- Daisy flower
B9 “Pineapple Mocha”
- Complex sweet/spicy fruity flavour
- Ripe pineapple
- Ripe star fruit
- Pine wood
The founders of ZOTO, both engineers in bio-applied sciences, have a cocoa experience of 12 years working in the tropics all over the world.
Our expertise is setting up cocoa-processing facilities to produce unique first class cocoa by providing integral solutions