Aromatic Profile
Cacao with golden honey sweetness, dried fruits, hints of raspberry, raisins and a touch of citrus zest that adds a refreshing twist.
Availability: 20 bags 50 kg
Arrival: 3 July, 2026
Producer: Baby Sloth
Region: Upala, Costa Rica
Altitude: 3 masl
The minimum amount of bags for this lot is 1 bag of 50 kg each. The admin costs of the warehouse are €40/pallet
Learn more about our distribution model here.
501- Fine Cacao Baby Sloth
TRINITARIO
Is a hybrid of the Criollo and Forastero varieties, known for combining the delicate flavor of Criollo with the hardiness of Forastero. Originating from Trinidad, it offers a complex and well-rounded flavor profile with fruity, floral, and nutty notes, along with a mild acidity and balanced bitterness. Trinitario cacao is prized in the fine chocolate industry for its versatility and depth, producing chocolates with nuanced, aromatic qualities. It represents about 5-10% of the world’s cacao production and is highly regarded by chocolatiers for its refined taste.
MIXED CLONES
The Catie clones are a collection of cacao varieties developed by the Tropical Agricultural Research and Higher Education Center (CATIE) in Costa Rica. These clones were selected for their resistance to diseases like Frosty Pod Rot (Moniliophthora roreri) and Witches' Broom (Moniliophthora perniciosa), as well as for their high productivity and fine flavor profiles. The CATIE cacao clones are part of efforts to improve the quality and resilience of cacao, particularly in Central and South America. Here’s an overview of some of the key characteristics of the Catie clone varieties:
Key Characteristics of Catie Clones:
- Disease Resistance: One of the primary reasons for developing these clones is their high resistance to major cacao diseases, making them particularly valuable for sustainable cacao farming.
- High Productivity: Catie clones are known for their ability to produce large yields of cacao pods, which makes them appealing to farmers seeking both quality and quantity.
- Fine Flavor Profiles: While productivity and disease resistance are major factors, many of these clones have also been bred for good flavor characteristics, which include fruity, floral, and nutty notes.
Notable Catie Clone Varieties:
- CATIE-R1: Known for its resistance to disease and good productivity, this clone has a fruity flavor profile, making it suitable for fine cacao production.
- CATIE-R6: Another high-yielding variety with balanced resistance to diseases and good sensory qualities, including earthy and nutty flavors.
- CATIE-R4: This variety is particularly resistant to Frosty Pod Rot, and is often noted for its mild acidity and citrus-like flavors.
These clones are part of ongoing research to provide cacao growers with varieties that not only perform well in the field but also contribute to the production of fine-flavor cacao suitable for premium chocolate markets.
We ship within the European Union. For sales outside of the EU please contact us.
General
16 kg. bags are sent with signed postal service. and the cost is between €12,50 and €35, depending on the country of delivery. 40 kg and 46 kg bags are sent with courier/freight transport. Local delivery in The Netherlands is €80 per pallet (1-10 bags) and other European countries between €80-250 per pallet (1-10 bags). Please contact us if you want to know any specifics. Courier charges are volatile and can vary from week to week.
Shipping Costs
Shipping costs are calculated during checkout based on weight, dimensions and destination of the items in the order. Payment for shipping will be collected with the purchase.
This price will be the final price for shipping cost to the customer.
Transit Time Domestically
In general, domestic (EU) shipments are in transit for 2 - 7 days
Orders placed before 12:00 will be dispatched the same day, otherwise, within the next business day.
Our warehouse operates on Monday - Friday during standard business hours, except on national holidays at which time the warehouse will be closed. In these instances, we take steps to ensure shipment delays will be kept to a minimum.
Change Of Delivery Address
For change of delivery address requests, we are able to change the address at any time before the order has been dispatched.
P.O. Box Shipping
Grounds Costa Rica will ship to P.O. box addresses using postal services only. We are unable to offer couriers services to these locations. Only 16 kg. bags can be sent using postal service.
Availability
Subject to stock availability. We try to maintain accurate stock counts on our website but from time-to-time there may be a stock discrepancy and we will not be able to fulfill all your items at time of purchase. In this instance, we will fulfill the available products to you, and contact you about whether you would prefer to await restocking of the backordered item or if you would prefer for us to process a refund.
The cacao undergoes a cascade fermentation process with double turning, a method designed to ensure uniform and thorough fermentation. Throughout this 5 to 6-day period, the Brix degree (sugar content) and temperature are meticulously monitored. This careful control helps to break down the pulp surrounding the cacao beans, promoting the development of complex flavors and eliminating undesirable bitterness. The turning process enhances oxygenation, promoting yeast and bacterial activity for balanced acidity and sweetness, ensuring the cacao reaches its optimal fermentation level.
DRYING
After fermentation, the beans are carefully dried on African beds for 10 to 12 days. This slow drying method ensures even moisture evaporation, protecting the beans from mold or over-drying. The target humidity is maintained between 6% and 8%, achieving the perfect balance for bean preservation and flavor enhancement. This method ensures that the beans retain their aromatic qualities and are ideal for premium chocolate production.
