chocolat noir
Saloy

chocolat noir

Hors période d'adoption
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Adopt a cocoa tree from the "Saloy" farm in Davao City (Philippines) and receive your chocolat noir at home. Policarpio will take care of your adoption and take its picture. You will also be able to download the adoption certificate, and if you wish, plan your visit to the farm. You do not enter into any long-term commitment: Although your adoption will be renewed automatically, you will always be informed in advance and may decide to cancel your adoption at any time as long as the preparation has not yet begun.

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Défenseur de l'environnement
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Agriculteur expérimenté
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Qu'adoptez-vous?

You adopt a cocoa tree from our farm in Davao City (Philippines). When placing the adoption you can choose a name which we will use to identify your cocoa tree. The cacao trees on the land of Farmer Policarpio are a native variety that has been cultivated in the region for years. This variety partially came from the native Criollo, which was brought to the country via the Manila-Acapulco Trade in the 1700s. In taking care of his land, Policarpio has been practicing organic farming methods in the recent year. He currently stands as the president of the Saloy Organic Farmers Organization (SOFO), an organization formed for his community’s initiative with Auro Chocolate to convert to organic farming. Farmer Policarpio will oversee the planting, nurturing and harvesting of your cacao using organic farming methods. The tree shall be named after one of the 7,107 islands of the Philippines. A typical cacao pod contains 20 to 30 beans and there are approximately 40 pods per tree, making it a total of around 1000 beans per tree. Approximately 800 to 1000 dried beans are required to make 1kg of dark chocolate. Cacao pods grow on the tree trunk and branches. Once the pods are ripe, Farmer Policarpio and his team carefully harvest it following the methods in accordance to Good Agricultural Practices (GAP). The harvested pods are then broken in a central area in the farm and the wet beans are carefully sorted and consolidated in wooden boxes. They use a horse to transfer the cacao beans to their small fermentation facility. The wet cacao beans are fermented in wooden boxes between 5 to 6 days. The fermentation process is the key to unlocking the flavour potential of the cacao. After fermentation, the beans are dried naturally on bamboo beds under the sun in order to bring the humidity level down from 60% to 7%. It is important to periodically mix the beans to ensure even drying. Once the beans are dried and sorted, the Auro team will delicately roast and grind them for Policarpio in order to bring out their unique fine flavour. Your adoption is 23 years old and its maximum lifespan is 30 years. For as long as you want to keep your adoption, and we can continue taking care of it, you can renew year after year. If your adoption stops producing for any reason, we will replace it with another, and guarantee you the delivery from the production of other units. Your adoption produces an average of 1000kg of cacao beans each season. With this amount we can produce around undefinedkg of chocolat noir.

Que recevez-vous?

Each season we will send you a box with: * 2 x __natural cacao powder__ (350g each, pouch) * 2 x __64% dark chocolate coins__ (350g each, pouch) * 4 x __85% dark chocolate Mana Single Estate__ (60g each, bar) The percentage corresponds to the amount of cacao in the chocolate. You can experience the expression of various flavour notes by tasting the chocolates made in two different percentages. With the Natural Cacao Powder, it is 100% natural, unsweetened, non-alkalized, cacao powder made with quality cacao beans that provides a dominant cacao flavour. With the 64%, the rich cacao flavour is highlighted with raisin and dried fruit notes. And with the 85%, there is a more distinct rum flavour with a lingering woody aftertaste. The shelf-life of the chocolates is 2 years. They are ready to be enjoyed directly out of the package and can also be used in a wide variety of cooking and baking applications. Chocolate is best stored in a cool, dry place away from direct sunlight and strong odours between 16-18 degrees Celsius. It is also best to properly seal the product once opened because the chocolate easily absorbs odours around it. The main cacao harvest season in the Philippines is between November to February. Once the pods are ripe, Farmer Enricoso and his team carefully harvest the pods which are then broken in a central area in the farm and the wet beans are carefully sorted and consolidated in wooden boxes. They use a horse to transfer the cacao beans to their small fermentation facility. The wet cacao beans are fermented in wooden boxes between 5 to 6 days. The fermentation process is the key to unlocking the flavour potential of the cacao. After fermentation, the beans are dried naturally on bamboo beds under the sun in order to bring the humidity level down from 60% to 7%. It is important to periodically mix the beans to ensure even drying. Once the beans are dried and sorted, the Auro team will delicately roast and grind them for Policarpio in order to bring out their unique fine flavour.

Quand le recevez-vous?

The main cacao harvest season is between December to February. After the harvest, the fermentation, drying and sorting of cacao take between 4 to 6 weeks. The cacao beans are then aged in our warehouse for around 3 months in order to improve their flavour. After the beans are aged, they are then crafted into fine dark chocolates and shipped directly to you in.

Pourquoi adopter?
Découvrez par qui, comment et où sont produits vos aliments. Procurez-vous vos aliments de manière consciente et responsable.
Acheter directement au producteur lui permet d'obtenir un prix plus juste. Cela contribue à générer de meilleurs emplois et conditions sociales en milieu rural
Grâce à votre adoption vous permettez au Farmer de s'assurer un prix de vente fixe et de cultiver à la demande. Cela permet également d'éviter le gaspillage alimentaire dû à une surproduction.
Soutenez les Farmers qui s'efforcent d'utiliser du matériel d'emballage et de mettre en place des pratiques agricoles respectant l'environnement.
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