Cuyagua – Bonajuto Bean to bar

The Bonajuto Bean to Bar Cuyagua bar is made from cocoa sourced from the north-central coast of Venezuela, in the State of Aragua, within a community where this cultivation has been a central part of local culture for centuries. Obtained from a blend of Criollo, Amelonado, Upper Amazon and Trinitario hybrid varieties, the cocoa is fermented for 5–7 days in wooden boxes and sun-dried for 5–9 days, processes typical of Venezuelan cocoa production.
In our Fattojo bean to bar micro-laboratory, it is crafted according to the Bonajuto method, without conching and with its characteristic granular texture. On the palate it expresses a less sweet and more distinctive profile, with floral notes and a marked acidity.