Dark Single Origin Bolivia 73%

North of the capital La Paz, in the Alto Beni valleys, there is an area favorable to the cultivation of cocoa. Here, in the 70s, a time of serious economic and social crisis, entire families emigrated from other areas of the country. Thus began a cooperative system of cocoa cultivation and processing, with particular attention to the social aspect of the communities involved. Today, the focus is placed on developing projects aimed at the diversification of farming techniques and the biodiversity of the agricultural heritage of the region, ensuring the local communities income from products such as bananas or citrus-fruits (grown together with the cocoa) sold in the local markets.
The fermentation period changes according to the genetic structure; from three to four days, according to the weather and other external factors. The cocoa beans are left to ferment in wooden cases, with small holes at the bottom to allow the pulp to easily drain away. The cases are turned three times, once every 48 hours, and subsequently every 24 hours. After the fermentation is complete, the cocoa beans are dried and raked four or five times a day to ensure a uniform quality.

Balancing acidity and bitterness. Medium sweet. Predominant notes of dried fruit and light floral aftertaste.
Lecithin FREE.