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The unique Ceylon cacao is one of its kind and can only be found in small quantities. We work directly together with a small farmer cooperative committed to sustainable and organic farming. The cacao grows alongside exotic fruits and spices and is carefully harvested twice each year. The chocolate is high in acidity with notes of black tea, spices and subtle earthy tones.
Bean: Ceylon aromatic, organic
Region: Matale, central part
Fermentation: 6 days in wooden boxes. Turned three times.
Drying method: Combination of raised dry beds and wood fired ovens
Roast profile: Low roast