Nicaragua, El Carmen, Case of 12

We source these beans from Cacao Bisiesto, which has a fermentation facility just outside of Matagalpa, Nicaragua.  The owner, Giff Laube, has his own cacao farm but also sources from dozens of farmers in the surrounding area, paying prices higher than what the farmers would receive if they sold the beans locally.  The beans for our bars are sourced from a handful of small family farms located in El Carmen, just down the road from the fermentary.

On our numerous visits to Matagalpa we've visited not only the fermentary but also the farms from which our specific beans are sourced.  We also worked with Giff to develop a custom fermentation profile, which highlights our favorite flavors in the beans.

We roast the beans in small batches, using a custom roast profile we created specifically to maximize their flavor. We stone grind the nibs in melanguers and conche for five days, using a conche profile that's also specific to this bean.  This allows us to fully develop all of the incredible flavors.

We also freshly press the cocoa butter for this from the same El Carmen beans we use to make the chocolate, resulting in intense single origin flavor and exceptional smoothness.  We’re one of the only chocolate makers in the country to press our own cocoa butter, and it makes a world of difference in flavor.

For more information please check out our El Carmen page.

TASTING NOTES:  This bar is a dark chocolate lovers dream.  Deep, rich and earthy with caramel and raisin notes.

SKU:  CASEB-ELC-PLN-660

Ingredients:  Single origin cacao beans, organic sugar, freshly pressed single origin cocoa butter (El Carmen).