Dominican Republic Zorzal Organic Brewing Cacao

Brewing Cacao isn’t chocolate, and it doesn’t behave like chocolate — but the bean is the same, and the story starts in the same place. The flavor notes from the chocolate this origin produces are a useful window into the personality of the bean itself: its fruit, depth, acidity, and all the little quirks that make it interesting. Just keep in mind that brewed cacao brings those traits forward differently. So treat the notes below as a compass, not a contract. They point you toward what this origin can offer — the real fun is discovering how it expresses itself when you brew it.