Dominican Republic - Zorzal

Type 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 - June Raw, whole cocoa beans from the Communitario Zorzal in Cibao, Dominican Republic.  Learn more about Zorzal Cacao here.