Wampusirpi is a municipality located in the remote rainforest (and UNESCO recognized biosphere) of the La Mosquitia region of Honduras. The region is so remote that most of it is only accessible by canoe via the Patuca River. Add to that challenging conditions for drying and fermenting cacao, and you might think these beans were never meant to be. Working with local Miskito families in the Wampusirpi region, Cacao Direct producer Jorge Schmidt and his team overcame all odds to produce beautifully fermented and exceptionally tasty cocoa beans. The result translates to a smooth and buttery dark chocolate, with a tiny tang of citrus and a hint of slow roasted almonds and walnuts.
Bean Origin: La Mosquitia region of Honduras
Ingredients Used: 3 – Organic Cocoa Beans, Organic Sugar, Organic Cocoa Butter
Roast Profile: Opt for slow and low roasting
Conche Time: N/A
Cocoa Content: 75%
Cacao Variety: N/A
Weight: 1.41 oz
Allergy Information: Our machines are only used for our chocolate. So no nuts or other allergens in our product, just cocoa beans and cane sugar.
Tasting Notes: Smooth and buttery dark chocolate, citrus, slow roasted almonds and walnuts