“Trincheras” known for its Hot Springs initially was a coffee single family farm up in the mountains, while cacao was found in the vicinity of the villages.
However; throughout the years this area was segregated to small cacao farms and cooperatives.
Cacao production decreased due to the lack of workers at some point in time.
Currently, we are encouraging a handful of farmers that remain working on traditional fermentation process to reclaim the importance of a top quality and unified process.
A Trinitario variety with violet-colored beans, small quantities, and surrounded by mountains within a unique warm microclimate.
High notes of cacao, yet very fruity, and taste of light floral with low astringency and sweetness at the same time.
Highlight of fruit notes, specifically raisins, walnuts and roasting aromas.