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. Classification: Specialty Region: Venezuelan Amazon, on the border between Bolívar and Amazonas states Genetics: Undetermined, although the...

The cocoa beans are fermented and dried, but not roasted. Region: Barlovento Genetics: Modern Criollo Flavor Profile: Rich cocoa aroma with woody tobacco notes Fermentation: 98%. Fermented and dried...

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...

Flavor Profile: Citrus and red fruits, floral notes, and allspice. Genetics: Criollo and Trinitario Size: Medium, Large Fermentation: Centralized Drying: Solar drying Flavor Notes: Floral: ● ○○○...

Region: Barlovento Genetics: Modern Criollo Flavor Profile: rich cocoa aroma with woody tobacco notes Fermentation: 98%. Fermented and dried according to a special protocol developed for this type of...