Submitted by Pam Williams
The Heirloom Cacao Preservation Initiative (HCP) is honored to announce that last night at the Institute for Culinary Education in New York City the following trees producing cacao beans at origin have been designated HEIRLOOM quality and flavor:
** Alto Beni, Bolivia provided by Volker Lehmann of Frontier Ventures Bolivia
** Tranquilidad Estate, Beni, Bolivia provided by Volker Lehmann of Frontier Ventures Bolivia
** Hacienda Limon, Los Rios/Cotopaxi, Ecuador provided by Samuel Von Rutte, ORECAO SA
** Hawaii Agriculture Research Center, Maunawili Experiment Station provided by Daniel O’Doherty, Cacao Services Agricultural & Scientific Consulting
Please join us in congratulating these wonderful people and all those they work with on the ground! We will have more detailed information in a press release and other materials forthcoming on the web site but wanted you all to hear the good news from us now.
Thank you to Gary Guittard, Alex, and everyone at the HCP Lab at Guittard for the processing of the samples; thank you Ed Seguine and the amazing International HCP Tasting Panel for volunteering their palates and time to this initiative; thank you Dr. Lyndel Meinhardt at the USDA/ARS for all the insights and genetic analysis; thank you Dessert Professional and ICE for hosting the event; thank you to our wonderful commercial chocolate donors Michelle and Dean at Zokoko, Australia (for their Alto Beni and Traquilidad Bolivian chocolate), Dana and Mark at Millcreek Cacao Roasters, Utah (for their Ecuador chocolate and tea made from the beans), and Joanna and Chris at Pump Street Bakery, UK (for their Ecuador chocolate).
And thank all of you for all your good wishes and support.
It has been a long, winding, and wonderful road to get to these first designations and we can't wait to see what the future brings with the next submissions! Get those beans IN!
Pam Williams and Dan Pearson
on Behalf of the FCIA and HCP Executive Committee