Haiti - Nord 2018

Origin: Haiti

Type: Trinatario
Certifications: Ethically and Sustainably Traded
Year: 2018

Flavor Notes:

Aromas of roasting macadamia nuts and cream. There is a slight sweetness of light toast and dried banana.

The first flavor impressions are nutty (walnut and Macadamia) and a crisp mineral (dry tannins) profile that is pretty common out of Haiti. I probably should have said that the giant chocolate flavor backbone is the first thing you notice.  There is a also a lovely malic acidity that permeates the profile. It’s a low toned vs bright acidity. It is the type of balancing tang you get from dried dates, prunes and other brown fruits. It mixes together to lend the impression of a dry red wine with good solid but not over bearing tannins. There are hints of orange and  root beer.  Great if you love that kind of thing, possibly off putting if you do not.  I personally really love it.

That final thing to notice is that these beans are very dark and make a very dark (not capital Dark) chocolate.  Of course you can use them for Milk Chocolate.

And it is worth noting we have a very small amount of this (4 bags) and I rather don't expect it to last a long time.

This cocoa hails from the Nord region in Northern Haiti, from Limonade and Grande Rivière du Nord.  Currently this group works with approximately 500 farmers who average only 60 trees on a quarter hectare. Either whole pods or raw baba (the raw beans direct from the pod)  are purchased from farmers and fermented centrally.  Standard procedure is a 6 day ferment with a box turning every two days.  The beans are dried 2-3 weeks depending upon weather to an average moisture of 7-7.5%.

 The final note I’ll make is that yes, these are from 2018 but holding beautifully so don’t let that scare you away or bias you.


Due to the nut character here you are to going to want to keep this at an end of roast temperature (EOR) of 260 or less, and 255 F is probably better or you risk it going extra bitter.

For Behmor users, start with 2.5 lbs, P1 and take it a 18 minutes. And don't fear taking it a couple more. I personally like it popping a couple minutes (when they pop, don't forget that it does not always happen).

For drum roasting, 16-18 minutes with a final bean temperature 250-255 is a fine starting point and a pretty short and aggressive development phase lasting only 2-2:45 minutes.