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single origin all-natural cocoa powder made from Kokoa Kamili beans
Nacional hybrid seedlings
Sandy clay
Direct and indirect sunlight
Zorzal Cacao Nibs Cocoa Beans single origin all-natural cocoa powderType Private Estate & Central Fermentary Location San Francisco de Macoris, Cibao, Dominican Republic Certifications Organic Tasting Notes Plum, Molasses, Spice Varieties Trinitario, Forastero, Criollo Fermentation Style 2 2 1 1 Drying Style In solar tunnels. On mesh tables for 4 days, and cement for 3 days Elevation 300 1200 feet Microclimate Wet broadleaf forest type; humid, wet climate. Rainfall is higher than 10 ft per year Harvest Season April
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