Page 24 - Demo

SINGLE-ORIGIN
THE ORIGINS
FROM THE CAREFUL SELECTION OF THE BEST IN EACH COUNTRY OF ORIGIN
The Dominican Republic is ranked among the top ten cocoa exporters in the world. Here, ICAM has selected the finest cocoa, the “Hispaniola” variety, from some of the most exclusive plantations in the province of Duarte.
CUBA
DARK CHOCOLATE COUVERTURE 66%
MEXICO
DARK CHOCOLATE COUVERTURE 68%
DOMINICAN REPUBLIC
DARK CHOCOLATE COUVERTURE 75%
ECUADOR
DARK CHOCOLATE COUVERTURE 74%
COCOA PASTE
COCOA POWDER 22/24
PERU
DARK CHOCOLATE BAKING DROPS 60%
COCOA POWDER 10/12
22
Immersed in the tropical forest and surrounded by the sea, Baracoa, in the province of Guantànamo, is pure nature. Famous for crops such as coconut and bananas, this area encompasses multiple traditions including a strong culture for cocoa. In fact, around 75% of Cuban cocoa is produced here, characterized by wonderful flavours.
It is here that we find the origins of the Mesoamerican bounty: with over 4000 years of history, and nurturing deep roots in the indigenous culture, from the Olmecs to the Mayans. Today, the genetic potential and the aromatic quality of the cocoa originating in the Sierra da Tabasco and Chiapas regions are harnessed through careful management of the harvest and the fermentation process.
Cocoa from Ecuador is renowned for being refined and aromatic. ICAM has selected several plantations in the central part of the country where the typical Nacional cocoa “sabor arriba” grows with its characteristic flavour from the Forastero bean variety.
Peru is the birthplace of cocoa which can be traced back over 3,000 years. The main bean variety is Criollo, ideal for producing refined chocolate with a delicate, highly aromatic taste and slight bitterness.