The FHIA is a nonprofit agroforestry project that serves as a gene bank for other projects in Honduras, as well as our own project in Guatemala. This particular harvest of La Masica was personally supervised by award-winning fermentation expert Daniel O’Doherty of Cacao Services. We were the first chocolate company to make chocolate from this harvest in 2015.
La Masica is a challenging bean - we’ve worked hard to carry its profile into this bar.
Tasting notes: tart raspberry, mocha, cedar
Ingredients - Organic Cacao Beans, Organic Unrefined Cane Sugar