Indonesia Java A 40% lightbreaking

Price

Prices upon request

Product description

Once an essential part of any chocolate collection, Java light breaking cacao has unfortunately become increasingly rare on the island. Our beans come from state owned plantations.

Net weight 63 kg
Weight N/A
Continent

Asia Pacific

Country

Indonesia

Region

Java, Jember and Masang, Kalibaru

Packaging

500gr Sample, 52kg Bags

Production Model

Single Plantation

Fermentation Process

Centrally Fermented

Region and Country

Kalibaru, Jember and Masang, Java, Indonesia

Story

PTPN XII is a state owned company that manages around 34 agricultural plantations with a total area of 80.000 hectares spread throughout East Java. Of these plantations, 15 used to be dedicated to the cultivation of cacao. Due to lower cocoa prices, the company decided to reduce the number of plantations dedicated to cacao and substituted them with crops like sugar cane. Other crops grown on these plantations are rubber, coffee and tea. The objective of PTPN XII is to improve farming communities’ livelihoods. In addition to managing the plantations, they also develop agrotourism as a value-adding business activity. Light breaking beans can be recognized by the light to medium brown colour of the cotyledon when cut. It is known in the local market as Java A light breaking and is offered as two types: 80% and 40%, indicating the percentage of light beans in the mix. The classification process to sort light breaking from dark breaking beans is very labour intensive. Three beans from each pod are cut to determine the percentage of light beans per pod. Once dark beans are separated from light beans, they are fermented separately in wooden boxes during a four-day period. The beans are dried in the sun during drier periods and are artificially dried during the rainy season.

Harvest

June – July (main crop) December – January (mid crop)

Genetics

Java A is a product of Trinitario-Criollo clones developed in the beginning of the 20th century and contain a strong Criollo presence.

Post Harvesting Process

The classification process to sort light breaking from dark breaking beans is very labour intensive. Three beans from each pod are cut to determine the percentage of light beans per pod. Once dark beans are separated from light beans, they are fermented separately in wooden boxes during a four-day period. The beans are dried in the sun during drier periods and are artificially dried during the rainy season.

Flavour

Light body with citrus acidity and strong flavours of leather, smoke and tobacco.

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