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...

Boabele de cacao sunt fermentate si uscate, neprajite. Regiune : Carabobo Genetica Criollo Profil Gust note profunde florale,usor lemnoase și aromă de ceai verde si miere Fermentaţie 85% Uscare la...

Boabele de cacao sunt fermentate si uscate, neprajite. Regiune SUR DEL LAGO Genetica Criollo (o parte majoră este Porcelana și Merideño) Gust gustativ aromă delicată cremoasă-nuci cu note de lavandă...

Pure Ancient Criollo, harvested and prepared on a plantation located near the village of Choroní. The raw cocoa beans are white in cross-section. Classification – Microlot Region – Choroní Village,...