Deep cocoa base, citrus, blackberry, peanut.
CERTIFICATIONS: No certifications
% FERMENTATION: N/A
VARIETAL COMPOSITION: A mix of Matina, Pounds, Scavinas, and the CATIE selections
Limón native Daniel South has returned to his family's roots in cacao, creating a family-run cacao fermentary, micro batch chocolate production and bakery, and farm tour business. For over 10 years, Daniel has managed baking production at a popular...Learn more »
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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