This cacao grows along the San Juan River in the southernmost part of Nicaragua, a few kilometers from the border with Costa Rica. The area has a humid tropical climate perfect for cocoa. This climate, combined with rigorous fermentation and drying, makes El Castillero cocoa so chocolatey and have those sweet notes.
Cocoa is produced organically, without chemical fertilizers or insecticides. The variety of cocoa is Trinitario. It has a complex flavor with a chocolatey taste, honey, yellow fruit and notes of molasses with floral hints of rose, followed by a pleasant licorice finish.
