Native cacao with
designation of origin

ORGANOLEPTIC CHARACTERIZATION

The main organoleptic characteristics resulting from the sensory evaluation of this native cacao are as follows:

Sensory profile: Notes of cacao, honey, pollen, cherries and red berries

Sensory analysis of pure cacao paste

SENSORY ATTRIBUTES

NATIVE

QUALITY

Aroma: cacao, citrus and panela

7.7

Acidity: citric

7.7

Bitterness: slight

7.3

Astringency: mild

7.0

Defects: husk

14.0

Flavor: cacao, honey, pollen, cherries and red berries

14.7

Post taste: red wine, red berries

7.0

Taster points

7.7

Total

73.0

FLAVOR (BREAKDOWN)

Cacao

2.8

Sweet

2.7

Nut

0.8

Dried fruit

0.2

Fresh fruit

2.7

Floral

0.3

Spices

0.0

Other

0.0

Meet the APPCACAO member cooperatives
that produce native cacao

APROCAM
CEPROAA