Origin

Peru - We source our Fermented Macambo beans from Naturally Divine, a small farm and company in Northern Peru who grow and source macambo beans from local farms near Lamas.

Process

The fruit and sees are fermented for 4 to 6 days in wooden boxes in the same way cacao beans are fermented and then are gently dried and hand-peeled.

Flavor 

This macambo is creamy, rich, and funky! It definitely has that wild fermented flavor which gives it a more chocolatey texture. We love the Fermented Macambo combined with the other Theobromas.

Ingredients

80% Stoneground Macambo, 20% cocoa butter