The cocoa beans are fermented and dried, not roasted. Region: Sumba Island, Indonesia Genetics: TSH858, Trinitario Flavor Profile: Citrusy profile with honey sweetness and elegant notes of black tea....

The cocoa beans are fermented and dried, not roasted. Region: San Ignacio, Cajamarca Region Genetics: Nacional – Marañón Flavor profile: Complex taste with floral notes of rose, jasmine, and...

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, 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...

Cocoa beans are fermented and dried, unroasted. Region: Carabobo Genetics: Criollo Flavor Profile: deep floral notes, slightly woody, with aromas of green tea and honey Fermentation: 85% Drying:...

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...