Deep cocoa base, citrus, blackberry, peanut.
CERTIFICATIONS: No certifications
% FERMENTATION: N/A
VARIETAL COMPOSITION: A mix of Matina, Pounds, Scavinas, and the CATIE selections
bean to bar chocolate maker and dessert emporium. Our mission is to make awesome chocolate: beautiful, wholesome and delicious, crafted with love and served with gratitude.
GENERAL FERMENTATION METHOD
AVERAGE TEMPERATURE: 120°F
FERMENTATION TIME: 5 days
TYPE OF FERMENTATION: Box
ADDITIONS TO BOXES: Plastic bags
GENERAL DRYING METHOD
DRYING METHOD: solar/direct sun/both
DRYING TIME: 8 days
STORAGE: Onsite bodega, in sealed plastic barrels and GrainPro bags, to maintain low moisture.
SORTED AT ORIGIN: yes, hand
PROCESSED BY: -
SECONDARY PROCESSING AVAILABLE: -
HARVEST SEASON: October-June
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Cacao Bisiesto Nicaraguan Cacao, stored in the U.S.
$5.60 - $11.00/kg USD
El Tuma/La Dalia and Rancho Grande counties, Nicaragua
Stored in Asheville, NC or Pennsauken, NJ, United States
Quantity Available: 5 metric tons
Fruity Cacao beans from Panama
$4.50 - $7.00/kg USD
Stored at origin
Quantity Available: 26 metric tons
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