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Ships within 48 hours · Estimated delivery Aug 27 - Sep 1
Drying Style
While the ideal particle size of finished chocolate is 20um
On mesh tables for 4 days
6 day ferment
Zorzal cocoa powder Drying StyleType Private Estate & Central Fermentary Location San Francisco de Macoris, Cibao, Dominican Republic Certifications Organic Tasting Notes Plum, Molasses, Spice Varieties Trinitario, Forastero, Criollo Fermentation Style 2 2 1 1 Drying Style In solar tunnels. On mesh tables for 4 days, and cement for 3 days Elevation 300 1200 feet Microclimate Wet broadleaf forest type; humid, wet climate. Rainfall is higher than 10 ft per year Harvest Season April
