Parras Lempa Cocoa Beans

Parras Lempa cocoa beans are carefully roasted without added sugar or any other additives. Sourced from a single family farm in El Salvador, these beans offer the aromatic character unique to the cocoa's growing region and post-harvest processing in its purest form.

The first bite reveals a full-bodied and distinct cocoa character. Then, vibrant and ripe nuances reminiscent of tropical fruits emerge. Bright citrus notes add dynamism to the profile, while the finish retains an elegant, clean, and floral character.

Because it contains no sugar, the fruity aromas, which are perceived as more rounded in chocolate form, are more intense, drier, and more pronounced in the pure bean. However, Parras Lempa isn't solely based on bitterness; its vibrant fruity acidity and floral finish layer the natural intensity of cocoa.

The terms tropical fruit, citrus, and floral describe the natural aromatic notes of Parras Lempa cocoa beans, not the product's ingredients. The product contains no fruit, citrus, floral, or sugar.

It can be enjoyed as a snack; crumbled over granola and desserts; or served as a vibrant and aromatic accompaniment to filter coffee.

Aroma: Tropical fruits, bright citrus, and clean cocoa.

Palate: Full-bodied cocoa character; lively and fruity acidity.

Finish: Elegant, clean, and floral.

Finca Parras Lempa is a 10-hectare family farm located in the San Vicente region of El Salvador, in the fertile Lempa River valley. The Acahuapa River, which flows through the farm, provides a natural water source for the cocoa, coconut, and plantain trees grown there.

Cocoa production at the farm owned by Benedicto Morataya began during the rainy seasons of 2009 and 2010. The cocoa trees are grown under the natural shade provided by taller coconut and plantain trees. This layered structure limits direct sunlight while allowing different crops to be grown in the same area.

The cocoa trees on the farm are based on ICS clones selected by Benedicto Morataya from the Honduran Agricultural Research Foundation. The aim of the selection was to create a plantation that balances productivity, resilience, and aromatic quality.

Harvesting is done by hand between September and February. The kernels are fermented on the farm in tiered wooden crates for about six days, and then dried in raised beds under controlled conditions for about 17 days. Performing the fermentation and drying processes on the farm enhances product traceability and batch consistency.

Finca Parras Lempa received three honorable mentions in the 2023 Cacao of Excellence lot selection.

• For those who want to taste unsweetened and pure cocoa beans directly.

• For those seeking a vibrant and fruity profile alongside an intense cocoa character.

• For those who enjoy tropical fruit, citrus, and floral notes

• For those who want to know the farm where the cocoa is grown and its producer.

• For those who value traceable cocoa sources, with post-harvest processing carried out on the farm.