Nicalizo

Municipios de La Dalia, El Cua, Bocay departamento de Jinotega, Nicaragua

Provided by Ingemann Fine Cocoa

HCP Designee #8
Designated 2016

Discover Heirloom Designated Cacao Farming in Nicaragua

Nicalizo® is a single variety produced by Ingemann Fine Cocoa in Nicaragua. Its pods are characterized by its red color that facilitates producers to classify and separate Nicalizo® at harvest time and hence ensure flavor consistency. Nicalizo® was the number 8th cocoa to be Heirloom Cacao designated and the first from Nicaragua.

Nicalizo® producers are located in the communities of La Dalia and El Cua in the northern Nicaragua. They are particularly small (less than 2-3 Ha on average), they are owners of the lands they produce in and the agricultural management that they give to the plantation is conventional (Traditional agricultural methods). Nicalizo® producers have diversified their family production between coffee, basic grains such as rice and beans, and cocoa, however, Nicalizo® cocoa cultivation represents 50% of their economic income.

Ingemann collection at farm gate and processing
Due to the small size and vast number of producers, Ingemann makes bi-weekly trips to the plantations to collect the cocoa in wet-mass at each farm gate. This way the producer doesn’t have to deal with the risk and the cost of post-harvest, and can focus on the efficient management of their plantation.

Collection at farm gate also enables Ingemann to control fermentation from the very beginning, hence controlling the flavor development of the beans. The wet-mass is processed in a centralized facility where the post-harvest (fermentation + drying & sorting + quality control) can be entirely controlled to ensure quality and consistency over time.

GENETIC PROFILE
PRODUCTION NOTES
TASTING PANEL NOTES
HOW TO BUY

USDA Genetic Profile for HCP #8 Cacao

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
92 beans per 100g

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