Criollo/Trinitario variety found on isolated farms in Northern Nicaragua at 300.800m altitude. The beans have been turned an extra time during the 5-day fermentation, producing an incredibly smooth, and gentle chocolate with mild acidity.
Clear notes of black olive and citrus peel.
cacao beans, sugar, cacao butter.
Weight: 100 g
Mikkel Friis Holmis an award-winning Danish chocolate maker who sources his beans from Honduras and Nicaragua. He is particularly known for his attention to detail and for experimenting with subtle variations in the chocolate making process.