FLAVOR PROFILE: strong aromatic intensity attributable partially to a high purine content, an organic aromatic compound found in cacáo that generates solid baseline cocoa flavor superior even to the standard for classic earth cocoa — Amelonado
CHARACTERISTICS: relatively high seed count of small individual size (considered a “defect” by mass-market manufacturers); average cocoa butter weight (52%); high caffeine content (a leading sign of fine-flavor) & yet low bitterness
Found primarily around the Camopi, Oyapok & Tanpok river basins in the SE of French Guiana. Known since 1729 but brought to the attention of cacáo geneticists by Lachenaud in the 1990s. Noted for its genetic originality as a possible weapon against cacáo diseases.