Vanuatu - 2024 - Pre-Sale

Origin: Vanuatu

Type: Foraster, Amelonado

Certifications: Direct Trade 

Harvest Year: 2024

Flavor Notes:

Please note, this is for pre-sale commitment of full bags and pallets due to land late September, early October.  We are not taking order for smaller amounts at this time.

We are offering a LIMITED amount of whole bean samples and I'm trying something new, samples of the evaluation chocolate to lower the bar on this great chocolate.

Evaluation Samples

First, how to pronounce this country you may not have heard of.

Va-new-ah-two

It is part of a string of islands between Fiji and Australia.  In many ways, unsurprisingly, it puts me in mind of some beans from Fiji.

Being a strong Amelonado Forastero, I'm very much hoping this will be the next Ghana in regards of bold chocolate flavors, approachable and diversity of use now that Ghana is not available.  At this point, I have eaten way too much of it, in the best way.

Flavor Profile

The aroma is straight forward chocolate.  The flavor is chocolate, chocolate and more chocolate.   Backing this up is tanned leather and a slightly rustic earthy flavor.  I've never quite tasted a chocolate with this profile.

It is deeply approachable in a hind brain kind of way that has you marveling at the unique but not off putting flavors.  Initially I did not find it bitter but the more I ate and my tastes became muted to the dynamic profile, I was started teasing out very light walnut skin notes.

The low fruits present are understated and not well defined to type other than calling them dried brown fruits.  It puts me in mind of dried banana and cherimoya.  It lends a lasting sweetness that although strong, is alluring and will have you going back for more.

I've made this into chocolate from 60% up to 80% and it shines everywhere in there.  It also is bold enough to be well suited to milk chocolates and nearly any inclusion.

Roasting

Profile Drum Roasting:   Feel free to take the kid gloves off here.  This bean benefits from a strong firm hand.  There is so much depth of flavor here that you can and should roast fast and hard. The profile I used for this is 11:40/13:50/18:00 @ 262 F

You can certainly roast this to a lower temperature but you want to keep the Finishing phase around 5 minutes for full, deep heat penetration and astringency mitigation.