香蕉 風味 精品 可可豆

$600.00

Our cocoa beans are 100% Criollo variety, —the oldest known variety and also the rarest—which is considered the finest of all cocoa varieties, as it contains barely any bitter compounds, has a pleasant fruity sweetness and very low acidity, it has a sweet aroma and a light, well-rounded taste. The taste of the raw cocoa is described as sweet and fruity, capturing the aromas of banana, lemon, vanilla and apple. A distinct note of cocoa, a subtle tartness, and a slightly bitter aftertaste lend it a clean, harmonious and rounded flavour

100%克里奧爾人的品種,是最古老的品種,也是最稀有的品種,被認為是所有可可品種中最好的,因為它幾乎不含任何苦味化合物,具有令人愉悅的果味甜度和極低的酸度,它具有甜美的香氣和清淡,全面的味道。可可原料的味道被描述為甜而果香有香蕉,檸檬,香草和蘋果的香氣。可可的獨特香氣,微妙的酸味和回甘略帶苦味的口感使其產生使之具有清爽,和諧和圓潤的風格

Description

Guatemala is the birthplace of chocolate, and there’s nowhere better than Antigua Guatemala’s Chocolate Museum to discover the history behind the cacao bean and its importance in Mayan history.

The word cacao comes from the Mayan “Ka’kaw,” and chocolate stems from the Mayan “Chocol’haa” meaning bitter water. Mayan mythology states that cacao was given to humans as a gift to the hero Hunahpu by the god Kukulkan (the feathered serpent), and it was first and mostly consumed as a drink. Hence the name of “theobroma cacao” meaning the food of the Gods.

Chocolate was enjoyed only by the most noble and elite Mayans, and intricate vases filled with cacao have been discovered in Mayan royal tombs from 450BC. Cacao played an important part in many Mayan ceremonies, but it also had one other function in Guatemala: that of a currency. Cacao beans were frequently used in trades and when the Spanish colonialists arrived they were struck by the importance Mayans placed on the beans—which they though to be a new variety of almond.
While Guatemala was once the world’s top producers of cacao, the profits of growing it were not as significant as coffee or sugar cane, and over the years the industry waned. More recently, however, there has been a Guatemalan chocolate boom, and the country with nearly 9,200 cacao farms (4,500 ha) producing around 12,500 tons of cocoa beans each year. Our cocoa beans are 100% Criollo variety, —the oldest known variety and also the rarest—which is considered the finest of all cocoa varieties, as it contains barely any bitter compounds, has a pleasant fruity sweetness and very low acidity, it has a sweet aroma and a light, well-rounded taste. The taste of the raw cocoa is described as sweet and fruity, capturing the aromas of banana, lemon, vanilla and apple. A distinct note of cocoa, a subtle tartness, and a slightly bitter aftertaste lend it a clean, harmonious and rounded flavour.

The cocoa beans harvested in Guatemala are carefully fermented in wooden boxes wrapped in banana leaves and subsequently sun-dried. The beans are transported by sea from Puerto Quetzal to Kaohsiung port and offered to selected chocolate makers for further processing – either from bean-to-bar or into cocoa mass, and derived products.

瓜地馬拉是巧克力的發源地,沒有比安提瓜的瓜地馬拉的巧克力博物館更好的地方來表達可可豆的歷史及其在瑪雅歷史中的重要性。

可可一詞來自瑪雅語“ Ka’kaw”,巧克力源於瑪雅語“ Chocol’haa”,意為苦水。瑪雅神話說,可可是神(羽蛇蛇)送給人類的禮物,是向英雄洪納普(Hunahpu致敬的,主要是作為飲料使用,因此,“可可”的名稱意味著眾神的食物。

巧克力以前只提供貴族和最精英的瑪雅人享用,從公元前450年開始在瑪雅皇家陵墓中發現了裝滿可可的花瓶。可可在許多瑪雅儀式中都發揮了重要作用,但在瓜地馬拉還有另一項功能:被當成一種貨幣。可可豆經常在貿易中使用,當西班牙殖民者到達時,瑪雅人對可可豆的重視程度令他們震驚,他們甚至把它當成是另一種新的杏仁果,
瓜地馬拉曾經是世界上最大的可可生產商,但種植可可的利潤卻不是好的收人,然而,最近,瓜地馬拉出現了巧克力熱潮,該國擁有近9200個可可農場(4500公頃),每年生產約12500噸可可豆。我們的可可豆是100%克里奧爾人的品種,是最古老的品種,也是最稀有的品種,被認為是所有可可品種中最好的,因為它幾乎不含任何苦味化合物,具有令人愉悅的果味甜度和極低的酸度,它具有甜美的香氣和清淡,全面的味道。可可原料的味道被描述為甜而果香,有香蕉,檸檬,香草和蘋果的香氣。可可的獨特香氣,微妙的酸味和回甘略帶苦味的口感使其產生使之具有清爽,和諧和圓潤的風格

在瓜地馬拉的可可豆在用香蕉葉包裹的木箱中經過精心發酵,然後曬乾。豆子從奎薩爾港經海路運輸到高雄港,並提供給選定的巧克力製造商進行進一步加工-從豆到棒或可可粉,以及衍生產品

Additional information

Weight 1 kg

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