The new crop of Ecuador Palo Santo has arrived and it is delightfully lively. What I have found out though is that it does not shine at 80% where we do all our evaluations. I found it a little sharp and unintegrated at that level. In a burst of inspiration, I’ve decided to offer it up as a ready to go chocolate making kit. The details are in the right hand information tab of the product. TLDR is it is a 2 lb 68% kit with roasted nibs that you just have to turn into chocolate with your melanger.
In not good news, it looks like Madagascar was a flash in the pan and we are probably not going to have any more until April or May.
Sigh. And in yet more not great news (and I probably could write an entire post about it, and might) the world cocoa market is going through a huge price resettling and adjustment. Prices have been dismally suppressed for years and with 2020 and 3 years of inflation, the market is finding it can no longer absorb the costs and we are seeing prices go up. Some origins are increases of 20-25%. That means some prices are going to be going up here. The minor silver lining is much of that extra price is making it all the way back to the ground and the growers.
So as not to leave this on a sour note, Uganda Semuliki is on the water and should be arriving mid February along with 4 brand new origins out of Peru. I’m really excited to share those new beans with you.