Honduran farmers have been cultivating cocoa for over 3,000 years. You know what they say….Practice makes perfect, or pretty darn close. While Honduras produces low quantity, so it's super special, quality is consistently top notch. This organic farm, accessible only by boat has retained sustainable farming practices since its inception.The beans are rotated every 4 hours during fermentation resulting in a consistent and balanced bean. Roasting is drawn out during the development phase to retain soft milk, buttery biscuits and bright, spicy fruit and reveal even tannins and tart grape.
Flavor Notes: Cafe au lait, shortbread cookies with jam.