The cocoa beans are fermented and dried, not roasted. This cocoa beans come from a region renowned for its long-standing cocoa-growing tradition, where smallholder farmers carry out every stage of...

The cocoa beans are fermented and dried, not roasted. This variety of raw cocoa beans comes from the Soconusco region of Chiapas, one of Mexico's most renowned cocoa-growing areas, where tradition...

The cocoa beans are fermented and dried, not roasted. Region: Hermanas Mirabal Genetics: Local varieties and hybrid genetics Flavor profile: Sweet taste with notes of strawberry, rosemary, coffee,...

The cocoa beans are fermented and dried, not roasted. Region: Puerto Plata Genetics: Local varieties and hybrid genetics Flavor profile: A surprising taste with notes of dried flowers, mint, and...

The cocoa beans are fermented and dried, not roasted. Region: Cordillera Septentrional, Dominican Republic Genetics: Amelonado & Trinitario Flavor Profile: Notes of caramel, walnut, Cognac-infused...

Region: Cordillera Septentrional, Dominican Republic Genetics: Amelonado & Trinitario Flavor Profile: Rich notes of caramel, walnut, and Cognac-infused cherries, complemented by delicate fruity...

Cocoa powder is obtained by grinding cocoa beans and removing the fat, or cocoa butter. The solid component remaining after this process is finely milled, creating a basic ingredient used in many...