Hacienda Limon

Los Rios, Ecuadaor
Provided by Samuel Von Rutte,
ORECAO, SA

HCP Designee #3
​Designated 2014

​Bursary Sponsor: Chocolate Maya

• GENETIC PROFILE
• PRODUCTION NOTES
• TASTING PANEL NOTES
• HOW TO BUY

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USDA Genetic Profile

Production Notes

​The following roasting conditions were followed in preparing the liquor and chocolate samples for the tasting panel analysis:

120°C x 25 min

​ISCQF Protocol for Roasting Cocoa Beans, time from -2°C from set point
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​ Hacienda Limon 

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