Domori Kashaya Apumaric, roasted cocoa beans

NEW Kashaya is the result of a precise technique used to ferment, dry and roast the cocoa bean in or

Domori Kashaya Apumaric, roasted cocoa beans

NEW Kashaya is the result of a precise technique used to ferment, dry and roast the cocoa bean in order to conserve the upmost trait of the cocoa. These whole, Trinitario cocoa beans, (not chocolate) are grown around the Apumaric river in Peru. A VERY bitter flavour profile, too bitter for most. Suited to those who favour the 100 chocolate bars without sugar.

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