The beans for this bar are from ten different growers in the La Dalia region of Nicaragua. They grow a mix of cacao varieties from known and unknown old heritage trees in their orchards. To sort them prior to fermentation would be a laborious process. Instead the beans are fermented together; Mikkel Friis-Holm thinks the mix of all kinds of cocoa beans is beautiful, and we have to agree.
Strong aromatic acidity. Black berries and floral sweetness.