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lim chuno 75%


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very aromatic and very acidic cocoa beans by nature, for this reason the roasting is more aggressive (higher temperature for several minutes) and also the refining is longer, so that the aromatic profile develops, while letting the acidity generated by the bean evaporate. time of fermentation, which would damage the final product. the result is a citrusy and slightly spicy profile, full-bodied but not too much, tending to sweet.

a fruity and sweet cocoa, with aromatic notes of dried fruit and olives.