Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Dried Chanthaburi cacao beans are known for a fresh, fruity and tropical character — quite distinct from many West African or Central American origins. Typical tasting descriptors include:
Tropical fruit notes — pineapple, passion fruit, mango
Citrus brightness — lime or lemon
Green fruit hints — green apple, peach
Nutty or balsamic undercurrents
Mild, lively acidity with delicate sweetness
These attributes make the beans suitable for bean-to-bar chocolate with vibrant and exotic flavour notes that often translate into bright, fruit-forward dark chocolate.
Dried Chanthaburi cacao beans are known for a fresh, fruity and tropical character — quite distinct from many West African or Central American origins. Typical tasting descriptors include:
Tropical fruit notes — pineapple, passion fruit, mango
Citrus brightness — lime or lemon
Green fruit hints — green apple, peach
Nutty or balsamic undercurrents
Mild, lively acidity with delicate sweetness
These attributes make the beans suitable for bean-to-bar chocolate with vibrant and exotic flavour notes that often translate into bright, fruit-forward dark chocolate.