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We work directly with a cocoa and coffee cooperative of about 1200 farmers committed to organic farming. The cacao is a unique mix for the Amazonas. The beans can be recognized by being bigger than normal with a paper thin husk. The chocolate has notes of saffron and hints of exotic fruits.
Bean: Sweet amazonic, organic
Region: Lamas, northern part
Fermentation: Box fermented, 7 days
Drying method: Sun dried on raised dry beds
Roast profile: Interval roast, high and low