The cocoa producers receive no financial aid from the Ministry of Agriculture, but only technical support. However, there are institutions that contribute to the continuous improvement of quality and the production process. If you want to describe the area Bocas del Toro, you would have to start like that: very wooded, many tree gardens, drying places, shady banana leaves and cocoa trees. The province of Bocas del Toro in Panama is one of these “zonas indìgenas”, called Noge Bugle, which is planted with cocoa by Indians and inhabited by them, and has been for many years. The plantations in Panama have no name as they are assigned to settlements located in the province of Bocas del Toro.
In this province there are about 6000 producers. All varieties are present on varieties. Hybrid from Trinitario with Forastero and a large part Criollo. The plantations have been around for 60 years in the region. The drying takes place on drying places. This is realized in drawers made of wood or even with banana leaves. The fermentation process takes at least 3 days.
This is the Institute IDIAP (Instituto de Investigación Agropecuaria de Panamá). This will involve the generation, validation and adaptation / adaptation of agrotechnologies in order to strengthen the agricultural economy and contribute to national food security, especially for the new plantation plantations.
It goes without saying that no organic agrochemicals are used for organic cocoa. On the fincas / land of cocoa farmers, agrochemicals are generally never used for agricultural cultivation. This is a principle that serves general maintenance and is handled and followed by all the fincas located there. They collect the biological waste to reuse it as fertilizer and do everything to protect the trees from disease. An adequate and thorough trimming also contributes to this. Any spread of fungal infestation is thereby prevented as the infested branches are then immediately burned or even dug.
Be aware here of the term organic cocoa. Organic cocoa does not mean that it has to be fermented, because one part is fermented and another part is not fermented. The term organic cocoa here means that no agrochemicals are used in the cultivation and breeding of cocoa plants, but each finca uses only the organic waste as fertilizer.
|Origin||Boca del Toro|
|Bean Count||60 Beans per 100 g|
In the mouth a chocolaty, clearly greasy basic impression. Note of wood and a lot of roast. Very low in acidity and intense aroma.