A dark milk chocolate made with a mix of Nicaraguan cacao beans: Chuno and Rugoso among others. Fruity, spicy and creamy with an intense cocoa finish. All our cacao is sourced ethically and directly from the farmers.

A Nicaraguan variety. Possible grandfathers of Venezuelan Criollo/Trinitario. Planted in Northern Nicaragua. Soft fruitiness, gentle, long and pleasant aftertaste.

Bitter classic dark chocolate. Almost brutal in the beginning but quickly changing into beautiful plum notes and pleasant tannins. This is a chocolate that will age well.

Criollo/Trinitario Variety we found on three isolated farms in Northern Nicaragua growing at 300-800 meters altitude. Straight almost simple, classic chocolate flavour. Good pronounced acidity. Distinct notes of black olives and citrus peal [sic]. The beans have been turned three times during the 5-day fermentation, producing an incredibly dark, intense, even acidic bitterness. For a gentler, nuttier flavor with spicy taste notes, try our double turned Chuno.