Aroma is a highly complex notion. The aroma of a cacao bean depends on countless natural factors: variety, terroir, climate, nearby plants, etc. Next, the transformation process plays its part: how are processes such as harvesting, drying, and fermentation handled? And finally perhaps most importantly the aroma is very emotional, personal, and even a cultural experience.
Find out what the experts say.
"The word aroma is very complex, it is as complex as a person." Ausberto de la Cruz, Cocoa farmer Diamante Alto, Peruvian Amazon
"There is an incredible aromatic range, remarkably subtle. It has the capacity to make you travel." Jordi Roca, Pastry Chef at El Celler de Can Roca (3 Michelin stars)
“Cocoa is a plant that needs somebody by its side. Because it´s a special plant, it manages to absorb the smell that surrounds it, smells from a friend." José Ever Delgado, President of CEPROAA, Cajaruro, Peruvian Amazon