Gibraltar
GIBRALTAR
Gibraltar is a small town of the Municipality of Sucre in the Zulia state.
Its geographic location near the coast of the Maracaibo Lake is key for the signature flavour of Gibraltar beans as there is a great mosaic of criollo type cacaos in this area.
THE FARM
Today, we work with a network of smallholder farmers who cultivate cacao on family-owned farms, often following traditional practices passed down through generations.
POST HARVEST
Our beans under go meticulous classification, considering harvest time and optimal wet mass conditions for a successful fermentation process. With a specific protocol lasting 5 to 6 days, we use traditional wooden boxes to create a unique flavour.
For drying, our specially designed wooden drawers ensure a delicate and precise approach. Starting with a few hours of gentle sun exposure and gradually extending the time, we achieve the perfect moisture level.
BEAN PROFILE
Grading: Premium
Genetics: Trinitario, family of the genetic from San Vicente de Chucurí
Size: 70-75 beans per 100 g
Fermentation: 75% min. Well fermented beans
Drying: 7 days slowly sun Dried
FLAVOUR PROFILE
Notes of fresh fruit, banana, dark chocolate and nuts, complemented by subtle woody undertones and a lingering cacao finish.
OTHER INFORMATION
Hand sort: Yes
Bag size: Bags of 60 Kg.
Availability: Europe
Volumen Available: Annual production capacity of 75 tons
Peak season: October - December
Mid season: July - September
YOU WON'T BE INDIFFERENT
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