Profile
Like single-origin coffee, for smoking. One species per bag, no blends, no surprises. For the chef who knows wood isn't just "firewood" — it's an ingredient. Every variety has its own identifiable aromatic profile and protein affinity. Availability follows the month's forest-management harvest plan.
Technical specifications
Density Varies by species·Optimal temperature 107–135 °C·Smoke type Varies by species·Average size 5×5×7 cm·Burn time per chunk 25–45 min·Combustion Varies by species
Uses & pairing
Roble SabanaEarthy · dry tannins · toasted vanilla — Brisket, short ribs, ribeye
CoffeeDeep roast · bitter chocolate notes — Prime beef cuts, lamb
CacaoSweet · dense · fine earthy notes — Pork, duck, marinated cuts
GuavaTropical fruity-floral · sweet cherry — Pork, poultry, sweet dishes
NanceClean aromatic · soft-fruity — Poultry, fish, delicate cuts
