We have two varieties: Criollo and Trinitario, both fermented and naturally dried under the shade. Humidity is 6.4% and fermentation is 81.33% and we have enough to supply 3-5 English tons per year.
Please feel free to reach out to…"
We are a small company producing in a region in Nicaragua historically well known for the quality its cacao. Our quality has been recognized by major local exporters (large European firms) because of our fermentation and drying…"
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