Dominican Republic

Reserva Zorzal is the first-ever cacao-producing private reserve in the Dominican Republic, and it’s dedicated to biodiversity. Co-founder Charles Kerchner originally came to the DR in 2001 with the Peace Corps to work on a cacao-related project, and while there he realized the great potential of the area. After getting his master’s and PhD with a focus on conservation economics, he returned to create Zorzal in 2012. The team there works toward greater community development through innovation in agronomy, fermentation, drying, and ecological sustainability. In addition to growing, harvesting, and processing cacao from Zorzal Estate, they also work with a group of 16 neighboring farms, called Zorzal Comunitario: They buy wet beans from these farms and ferment and dry them in a central location, currently in Los Arroyos. This endangered species has a unique migratory period and during mating season usually flies between the east coast in North America and the Dominican Republic. Based on its conservation efforts, Zorzal predicts a 25 percent growth of the entire species within the next 50 years.

Bean Origin: Duarte Province, Reserva Zorzal
Harvest Year: 
Ingredients Used: 3 - Cacao Beans, Organic Sugar, Organic Cacao Butter 
Organic: Yes, Kosher Certified
Vegan: Yes
Roast Profile: Roasted to 250F for 25 minutes
Conche Time: (3-4 days)
Cocoa Content: 72%
Cacao Variety: Criollo, Amelonado
Weight: 2.4 oz
Allergy Information: Processed in a facility that handles tree nuts
Tasting Notes: Cherry, fudge, and touches of apricot and peach