I received in the most beautiful sample of Criollo.
Is that just pretty or what? Very clean, very few broken beans and a very nice even fermentation and preparation. Does it sound like I am impressed? I am. In contrast to my present stock of Forastero, it is a much lighter colored bean, and a little larger. I have yet to roast any up, but on a preliminary inspection it peels much easier in the raw state. I have already started the steps to see if I can acquire it. I hope so. It would be a very worthy bean. Once I get it roasted up I will see how it compares as chocolate.
Filed under: Cocoa Beans