Growers of single-variety cacao choose a scientific approach to this raw material. Processing the same variety of cacao allows for an extraordinary consistency in both flavors and processes, together with a detailed optimization of fermentation and roasting.
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The land where cocoa grows is definitely responsible for the amazing flavors delivered in our delicious chocolate. But here is one crucial detail that has been always overlooked: what happens at origin is much more than just terroir.
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