We loved this microlot so much that we bought it in its entirety... all 400 lbs produced by farmer Herbert Pasqual last year! It is an honor to introduce this complex flavored cacao to the world. La Corona Estate is the site of a new post-harvest processing facility in Tamana, Trinidad, which has many cacao estates both abandoned and active. For a long time most producers in the area sold wet beans to a centralized fermentary. The new La Corona fermentation and drying facility is giving neighbouring farmers another option for sale of their wet beans. Through this collaboration, farmers like Mr. Pasqual receive support and resources in order to produce higher value ‘fine flavor’ cacao.
sourcing partner: Meridian Cacao