Zorzal Cacao Nibs
$13.00
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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 Roasted and winnowed cacao nibs from Dominican Republic. Learn more about Zorzal Cacao here
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