Premium quality couverture starts from the very seeds planted to become cacao trees. Carefully selected cacao seeds are sown in the rich soil of Davao, grafted with the strong branch from the mother tree. From there, the cacao seedlings are born. Just like a child, these seedlings have to be taken care of by the farmers – giving them the right environmental conditions.
Red to orange, green to yellow – these color changes of the pods indicate that they are ready for harvesting. Majority of the harvested beans are Trinitario beans which are cracked open and cut in halves in order to get the pulps and beans. These are now ready for fermentation!
The beans and pulps are covered with banana leaves during the 6 day-fermentation process wherein the temperature is closely monitored. Fermentation, sun drying and roasting are the most important stages of cacao process. Sun drying the fermented beans help preserve their distinct flavor. Furthermore, finding the perfect temperature during roasting brings out the unique aroma of the beans. These three stages greatly contribute in developing the rich flavor and aroma of the beans. However, prior to proceeding to the next stages of the process, the cacao beans must pass the cut test to check the extent of fermentation and overall quality of the beans. After ensuring that the quality of the beans is achieved every step of the way, the shells are removed with the use of a winnowing machine leaving the nibs to proceed for a 48-hour conching – the kneading and smoothing process in cacao processing.
With its exquisite flavor profile, incredible texture, exceptional shiny surface, charismatic aroma and unique “snap” characteristic, La Rose Noire proudly introduces its very own 69% Single Origin Couverture!