Chocolate with Coffee from Ethiopia, 70% Cacao.
Cacao Hacienda Victoria.

Cacao from the Hacienda Victoria, that has been fermented in wooden crates for 5 to 6 days covered in banana leaves and then dried in the sun and on the ground for 4 to 5 days.

At the Casa Cacao workshop, we select the cacao by hand, we roast it, crack and winnow the beans and we refine it with arabian washed coffee bean from Limu, Ethiopia. Then, we dry them, mix them with powdered sugar and organic cacao butter, and conche the mixture for a minimum of 48 hours.

Net Weight: 80 g