Nicaragua Ingemann Rugoso
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Region and Country
San José de Bocay, Jinotega, Nicaragua
Rugoso® is a fine single region cocoa variety produced in the northern part of Nicaragua. The area is characterized by its tropical savanna climate. Through cacao cultivation, 400 families are contributing to rehabilitating the natural and economic landscape of Bocay.
The cacao is named “rugoso” after the rough, wrinkled appearance of its bright orange pods.
October – December (main harvest) April – June (mid-crop)
Trinitario-acriollado cocoa variety made of a blend of the diverse genetics varieties available in the region.
Post Harvesting Process
The wet-mass is collected and put into fermentation boxes right away to ensure optimal fermentation of the batches. After a long drive, the beans are placed in tiered wooden boxes and dried according to strict post-harvest protocols.
Tannic, sweet, plum, brandy, strawberry
|Net weight||25 kg|
Central America & The Caribean
Jinotega and Matagalpa
500gr Sample, 25kg Bags