Puchero Nicaragua 70% Dark Chocolate with Spring Salt
The fleur de sel crystallizes in shape of a pyramid on the surface of the water of Salinas de San Juan.It is a saline spring, produced by sedimentary deposits from the sea 200 million years ago, when the sea covered half of the peninsula. The crystals are collected manually at dawn and do not go through any type of processing. These enhance the sweet and slightly fruity profile of Nicaraguan cacao.
A Note from Puchero
We’re Paloma and Marco, from Spain and Italy respectively. After living in London for several years, we decided to stop, reflect and take a new approach to life. We travelled to new places and met incredible people along the way, whose love for the exciting world of coffee rubbed off on us. Together, we created Puchero, which has grown since 2015 to become a leader in specialty coffee and one of the best roasters in Spain. But the story doesn’t end there. Three years later, chocolate came into our lives. Inspired by the infinite nuances of cacao from around the world, at Puchero we roast beans that have been harvested and dried on the farm by small-scale producers to make bars of craft chocolate. And so our family grew. Along with the very best coffee and cacaobeans, people began to arrive… Good people. The kind of people who give everything they’ve got to bring our creations to your table. That’s us. We’re Puchero.