The Trinitario cocoa beans for this dark chocolate bar originate from the Upala region in northern Costa Rica. It is fermented in stacked wooden crates, in which every second day the beans are forwarded to the next crate, the whole process taking 5 to 6 days depending on the season and the weather. While the taste of the beans can vary according to the season, it is known for its earthy and nutty aromas, combined with fruitiness.
