Bolivia Tranquilidad Wild Harvest Single Origin Chocolate

Wildharvest Tranquilidad — Bolivia

Check out these teeny beans. Tiny but mighty! (Mighty tiny?) Don't be fooled, they pack a huge flavor wallop. They are a little tricky to roast and it can get a bit sad during the winnow (the nibs are so small much gets winnowed off with the shells) but these beans are so fun to work with because they are just little flavor STARS. And the aromas! Whoo! My precious!

Available in the Large 3 oz Grand Adventure Bar or in 0.4 oz Tasting Tiles - in your choice of Extra Dark 80% and/or Dark Milk 61%.

• Origin: Boliva Tranquilidad
• Farm: Wild harvest, Beni department
• Cacao certifications: Direct trade, HCP Heirloom Designee
• Flavor notes: The extra dark leans towards tart elderberry - grape too - with jasmine and a light earthiness with a brown sugar sweetness while the creamy dark milk version brings forward the elderberry or almost a wild berry - like a wild berry cobbler with cream!
• Ingredients: Cacao, organic cane sugar, organic cocoa butter (milk varieties include whole milk powder)
• Allergens: The dark-milk bar contains milk. (The dark bar is completely vegan)

Notes from the farm and Volker Lehmann: "Tranquilidad Natural Forest Estate of around 600 hectares is owned by Volker Lehmann and his family, as private enterprise. In over 15 years Volker Lehmann increased the Wild Harvest activities all over the Beni department on areas of the size of Germany, involving hundreds of mainly indigenous families and dozens of organizations. Since 2014, after receiving the HCP recognition for Tranquilidad, production is concentrated in Tranquilidad and neighboring collection areas between the villages of Huacaraje and Baures. All cacao is fermented and sundried at Tranquilidad fermentation and drying facility.
Harvest time in Tranquilidad is once a year between mid December to mid February. It could vary regarding the appearance of the rainy season starting in October and ending around end of May. The amount to harvest per tree varies also from year to year. In general the amount per tree is small as well as the pods and the beans, which are half the size of cultivated cacaos varieties. The cacao trees grow tall in its natural habitat and can reach 8 – 10 meters. People harvest the lower trunk by hand and use long sticks with a wire sling to get to the fruits in the upper parts. Sometimes they climb into the tree when there are many fruits, or they get eaten by monkeys and birds. The people like to come early in the morning, when mosquitoes are still less active, to collect in small groups or by family and make piles of pods. After 2-3 hours they sit at the piles and open the pods placing the fresh beans in bags. Once full the bags hang on poles to collect the dripping juice that people love to drink right there and to sell some in the villages. After that, between noon and early afternoon, they bring the bags by foot or on bikes to the harvest center, where they are weighed and payed directly by weight and quality. The price is generally agreed at the start of the harvest and varies if there are more or less to pick. People are free to sell to the best offer or take home. The beans go then straight into special designed wooden fermentation boxes. The post harvest protocol was developed in 2003 and is mainly adapted to the size of the beans including slow sun drying."