Lots of folks claim that their cacao is Criollo, but there’s no substitute for genetic validation. There’s not much of this available. Jacob sent us three different fermentation styles to evaluate; we have enough to make one to two 10kg batches of each. We’ll then compare the chocolates so we can provide feedback on the post-harvest process.
We’ll make bars available when the chocolate is finished and properly aged. We’re donating half the revenue from these bars directly back to BFREE.