Description
Goodnow Farms sources these beans from Cacao Bisiesto, which has a fermentation facility just outside of Matagalpa, Nicaragua. The owner, Giff Laube, has his own cacao farm but also sources from dozens of farmers in the surrounding area, paying prices higher than what the farmers would receive if they sold the beans locally. The beans for their bars are sourced from a handful of small family farms located in El Carmen, just down the road from the fermentary.
On Tom & Monica’s numerous visits to Matagalpa, they’ve visited not only the fermentary but also the farms from which the specific beans are sourced. They also work with Giff to develop a custom fermentation profile, which highlights our favorite flavors in the beans.
Giff maintains the highest quality control standards, including the requirement that cacao pods are harvested, opened, bagged and delivered to the fermentary same day. His extensive knowledge of, and familiarity with, cacao genetics and the science of fermentation ensures the beans are always of the best quality.
They roast the beans in small batches, using a custom roast profile we created specifically to maximize their flavor. They stone grind the nibs in melanguers and conche for five days, using a conche profile that’s also specific to this bean. This allows us to fully develop all of the incredible flavors.
