The Chocolate Life

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Piper Niemann's Comments

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At 9:21pm on August 19, 2014, David Senk said…

Hi Piper,

Thanks for your message. What can you tell me about the beans -- degree of fermantation (you mentioned they are considered raw, which makes me think they may be lightly fermented), flavor profile, etc.? I'd be interested in getting a couple of kg to evaluate -- let me know how you handle samples.

Best,

David

At 7:32pm on August 17, 2014, Michael Petti said…

I'm in San Carlos , Costa Rica . We are just getting started growing Cacao on our finca . Do you know any people in this area that have viable beans that we can start some plants from ? Thank You - Mike

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