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origin. chimaltenango

producer. anabella & antonio menses

varietal. red pacamara

process. heap fermentation

altitude. 1,539 masl

flavour. black cherry, red currant, cacao nibs

processing info. inspired by cocoa processing, ferment under the hot sun for 102 hours in a pile of cherry, creating an oxygen-free environment for anaerobic ferment then move to an African raised bed to dry

*For orders over 20-30kg please contact us via email as we may be able to give you some friendly prices*