Adioesmac is the first cacao we ever sourced and we immediately noticed it's complex and aromatic profile.
Perched at 750m above sea level overlooking the green hills of the Cahabón region, Adioesmac ferment this cacao using large wooden fermentation boxes, then dry it using solar dryers and drying patios. Then we roast it dark to bring out the subtle nuts flavours underneath. The finished result is sublime.
To cup this cacao is to experience a cacao that will reset your expectation of what quality is for cacao. The texture is incredible, luscious and viscous, while at the same time delicate.
Instructions
Heat 100ml milk or water. Add 5 heaped teaspoons (25g) cacao. Mix well
