Our Cocoa Beans
OUR COCOA BEANS
In the regions of Matiguas and La Dalia in Nicaragua we have discovered unique cocoa plantations.
The discovered plants absorbed through their roots the nutrients contained in it from the soil, thus improving the flavors of the cocoa beans.
We distinguished in cocoa the flavors of hazelnut, coffee, tobacco and red fruits and realized that they were dealing with a new genotype of Cocoa Criollito, that is born in plantations surrounded by ancient trees of Trinitario and Criollo.
AT THE FOOT OF THE VOLCANO: MATIGUAS
In the heart of Nicaragua on the slopes of the Momotombo volcano there is one of the rarest cocoa plantations in the world. Its particular soil is rich in minerals and allows the plantation to develop intense and sparkling aromas. From this cocoa comes a unique chocolate. An excellent chocolate, compared to the Alba truffle, the Amarone wine or the Supertuscany Sassicaia.
Intense taste, with a strong aroma of cocoa and with sparkling, acidulous and bold notes reminiscent of red fruits, citrus sensations that are revealed when lightly tasted, with a persistent taste.
Matiguas allowed us to create a unique, meditation chocolate. Red fruits, plums, berries and blueberries are the scents released by this chocolate.
NICARAGUA: THE DAHLIA
In March 2019 we selected for the first time a unique cocoa plantation of its kind. Something unique was happening, we had gone to visit a small plantation, only because we were intrigued by the landscape that surrounded us. The growers were very hospitable, they told us their story and that of a plantation in the middle of the Tropical Jungle, near the coffee plantations, where Vanilla naturally grows.
We found ourselves participating in the harvest, following every stage of processing, finally creating our recipe to enhance the taste of this cocoa with a balanced character. La Dalia has thus become part of our selection cocoa.
Predominant flavor of cocoa, hints of coffee and hazelnut. With a delicate and clean taste, very slight acidity.
OUR COCOA BEANS
In the regions of Matiguas and La Dalia in Nicaragua we have discovered unique cocoa plantations.
The discovered plants absorbed through their roots the nutrients contained in it from the soil, thus improving the flavors of the cocoa beans.
We distinguished in cocoa the flavors of hazelnut, coffee, tobacco and red fruits and realized that they were dealing with a new genotype of Cocoa Criollito, that is born in plantations surrounded by ancient trees of Trinitario and Criollo.
AT THE FOOT OF THE VOLCANO: MATIGUAS
In the heart of Nicaragua on the slopes of the Momotombo volcano there is one of the rarest cocoa plantations in the world. Its particular soil is rich in minerals and allows the plantation to develop intense and sparkling aromas. From this cocoa comes a unique chocolate. An excellent chocolate, compared to the Alba truffle, the Amarone wine or the Supertuscany Sassicaia.
Intense taste, with a strong aroma of cocoa and with sparkling, acidulous and bold notes reminiscent of red fruits, citrus sensations that are revealed when lightly tasted, with a persistent taste.
Matiguas allowed us to create a unique, meditation chocolate. Red fruits, plums, berries and blueberries are the scents released by this chocolate.
NICARAGUA: THE DAHLIA
In March 2019 we selected for the first time a unique cocoa plantation of its kind. Something unique was happening, we had gone to visit a small plantation, only because we were intrigued by the landscape that surrounded us. The growers were very hospitable, they told us their story and that of a plantation in the middle of the Tropical Jungle, near the coffee plantations, where Vanilla naturally grows.
We found ourselves participating in the harvest, following every stage of processing, finally creating our recipe to enhance the taste of this cocoa with a balanced character. La Dalia has thus become part of our selection cocoa.
Predominant flavor of cocoa, hints of coffee and hazelnut. With a delicate and clean taste, very slight acidity.
