Made with cacao beans from the Hispaniola tree which grows in the mountains in the northernmost part of the Dominican Republic, and in the little village of Joba Arriba in particular. It takes five days for the beans to ferment to produce their fruity aromas and good acidity. This creates its unique character that expresses the Dominican terroir. Made with organic and Fairtrade/Max Havelaar ingredients for this couverture, demonstrating the determination to work closely with producers, helping them grow quality beans that respect the environment.
This couverture is not too sweet and offers a surprisingly powerful attack thanks to a strong bittersweet taste combined with good acidity. It then becomes smoother, giving way to oaky notes and distinct aromas of yellow fruit. Its bittersweet flavor lingers on the tongue.
200mm x 50mm