Certifications: Ethically and Sustainably Traded - Certified Organic
Aromas of vanilla and dry spice. A slight sweetness of light molasses and dried cherry.
First impressions are nutty (pistachio) and minerally (dry tannins). It is a soft and slightly meek or reserved flavor profile that opens up as you continue. There is a malic acidity that permeates the profile. It’s a low toned vs bright acidity. The kind of bracing tang you get from dried dates, prunes and even certain dried meats like prosciutto. It mixes together to lend the impression of a dry red wine with good solid but not over bearing tannins. There are hints of bergamot (Earl Grey tea) and sarsaparilla. There are also tart bing cherry and strawberry and touches of licorice. At times there is even the impression of root beer. Great if you love that kind of thing, possibly off putting if you do not.
Produits Des Iles SA (PISA) is a new cacao processor and exporter in Haiti's North. PISA entered the cacao market in order to introduce improved post harvest handling practices, and real competition, into a market previously plagued by poor quality and low-paying middlemen. Today, PISA works with an association of 1,489 smallholder farmers, 476 of whom are female. Together, they manage 974 hectares of organic certified land.
Finally, I have found this bean accepts a pretty wide roasting curve, leaning little to the heavy side.. Light, medium or heavy, the flavor changes, but just does not go bad.
For Behmor users, start with 2.5 lbs, P1 and take it a solid 20 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 255-265 is a fine starting point.