Family: Malvaceae
Part used: Bean
Costa Rica is considered one of the world’s leading countries in the conservation of natural habitats and has a very high level of biodiversity. Perfect conditions then for the cultivation of sustainable, sophisticated cocoa. The cocoa for the Grand Cru Costa Rica comes from the Finca La Amistad in the north of the country. It covers 95 hectares, with around 20% of the area consisting of original rainforest. The farm is owned by Ruth and Ernst Brugger from Switzerland. For years, they have championed first-class quality and the sustainable cultivation of fine cacao.
Peak harvest season: December to February
Costa Rica 40%
The balanced milk chocolate with a harmonious cacao is surrounded by a pleasant milk note. The traditional, gentle process (conched for 36 hours) yields delicate flavours: The taste of roasted almonds is rounded off with mild honey. A sweet, ripe banana is noticeable in the finish, which brings the sensory experience of this milk chocolate to a finale.