Our own starter, 50% wheat/rye, 3 day ferment. With chunks of Henry Haslam Nicaraguan 70% dark chocolate from Mesocacao. Today only, until we sell out.
According to Mark at Mesocacao,
[This farm was] reclaimed from the Sandinistas near the turn of the century, Henry has been propagating the farm with trinitario cacao trees indigenous to the land.
