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This process results in a cocoa butter with significantly reduced odor
perfect for melting
Sambirano Valley
800 meters
Zorzal Cacao Nibs Central This process results in aType 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
