The cocoa beans are fermented and dried, not roasted. Classification: Specialty Region: Venezuelan Amazon, on the border between Bolívar and Amazonas states Genetics: Undetermined, although the...

The cocoa beans are fermented and dried, not roasted. Ancient Criollo is regarded as one of the rarest and most valuable cocoa varieties in the world. With origins dating back to the pre-Columbian...

The cocoa beans are fermented and dried, unroasted. Region: SUR DEL LAGO Genetics: Criollo (a major part is Porcelana and Merideño) Taste Profile: delicate creamy-nutty aroma with notes of lavender...