Name: Baianí Caipirinha (avec cachaça et zeste de citron vert) 65%
Brand: Baianí
SKU: BAI-004
Price: 13.56 CAD
Availability: InStock

Baianí Caipirinha (avec cachaça et zeste de citron vert) 65%

Origine du cacao : Brésil
Pays producteur : Brésil
Poids : 58g

Dans cette barre exotique, les éclats de cacao sont infusés avec de la cachaça vieillie pendant 30 jours, puis déshydratés et mélangés avec du zeste de citron vert et du sucre de canne pour créer un caractère brésilien vibrant ! L'arôme de la cachaça est immédiatement perceptible et se fond à merveille dans des notes fruitées mentholées et presque bubblegum. En bouche, le zeste de citron vert apporte une saveur d'agrumes intense, des touches d'acidité et une subtile touche d'amertume qui s'harmonise à merveille avec les saveurs de chocolat mi-noir et la texture croustillante satisfaisante.

$13.56

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Baianí Caipirinha (avec cachaça et zeste de citron vert) 65%

$13.56

Childhood friends turned spouses, Juliana and Tuta, are descendants of cacao farming families dating back to the early 1900s. After pursuing careers abroad, they returned to their roots, founding Vale Potumujú in Arataca, Bahia. Situated on nearly 900 acres within the biodiverse Atlantic Rainforest, almost half of the estate is dedicated to preserved forests; Juliana and Tuta are passionate advocates of the "Cabruca" agroforestry system, integrating native trees to cultivate cacao. This method fosters a sustainable environment for diverse wildlife exclusive to this biome. They replant 4000 seedlings annually. Focusing on Forastero and Trinitario hybrid cacao varieties, each batch is segregated into micro-lots, reflecting their terroir. All cocoa is grown, processed, and transformed into chocolate on-site and Juliana, with her background in gastronomy, enjoys featuring classic Brazilian ingredients in their inclusion bars, adding a uniquely Brazilian touch to many of their offerings.

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Bahia, a large state in central Brazil that hugs the Atlantic Ocean, features up to nine distinct climate types and diverse geography, with average rainfall ranging from 363 to 2,000 mm per year, depending on the region. Its topography includes mountains descending into plains, extensive coastlines with beaches and coconut groves, and areas of swamps and lagoons. The aptly named “Cocoa Coast” in the south is where most cocoa farming is done. This part is characterized by ecological sanctuaries, dense forests, and wetland vegetation. Unfortunately, large monocrop plantations left the region vulnerable to a disease called “Witches Broom” which all but wiped out cocoa farming in the 1980s. However, family farms have since revitalized the industry, focusing on premium cocoa and artisan chocolate production.

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