We like to craft our bars with other ingredients, but at the end of the day we rely on the cacao beans to carry most of the flavor. 

Every bean has a different flavor profile based on where it was grown, annual rainfall, and the intercrops growing alongside the cacao trees. We switch out the beans throughout the year based on availability, and then carefully roast them to achieve the most complex and pleasurable flavor profile.

Check out the collection beans we cycle through, and make sure to note which beans are used in your favorite bars!

Moho Valley

bean type: Criollo/Trinatario

tasting notes:

• Dried cherry
• Fig
• Floral
• Mineral notes

Sofia

bean type: Nacional

tasting notes:

• Coffee
• Tamarind 
• Mocha
• Slight acidity
• Oak barrel 

Semuliki Forest

bean type: Trinitario/Amelonado

tasting notes:

• Holiday spice
• Fig
• Dark sugar
• Caramel
• Cinnamon & clove

Duarte

peak of harvest: April - June

tasting notes:

• Strong chocolate center
• Dark sugar
• Floral notes
• Wood & walnut astringency

Dominican Nacional

tasting notes:

• Medium-strong chocolate flavor
• Roasted nuts
• Dried fruits
• Floral
• Woody

El Ramonal

tasting notes:

• Medium chocolate flavor
• Red fruits
• Red wine
• Slight acidity

Los Bejucos

tasting notes:

• Strong chocolate
• Olive
• Nuts
• Woods
• Dried fruit
• Light acidity
• Hint of jasmine

Mirabal

tasting notes:

• Chocolate citrus
• Walnuts
• Wood
• Grassy undertones
• Hints of strawberry, almond, and geranium

Mirabilis

tasting notes:

• Strong chocolate
• Red fruits
• Citric notes
• Bitter notes

West Indian

tasting notes:

• Racemosa pepper
• Licorice
• Ginger
• Slight acidity
• Fruity aftertaste