DESCRIPTION:

O'Payo is an organic fine cocoa variety from the Waslala municipality, within the Bosawas Natural Reserve in the northern mountains of Nicaragua. Profundo describes a long fermentation and slow drying process, producing flavors of ripe fruits and nuts with floral and spicy notes.

Ingredients: organic cocoa beans

*Gluten, dairy, nuts and soy free

Maker
Fresco
Country
United States
Cacao Origin
Nicaragua

Fresco O'Payo Medium Roast 100%

Weight: 50 g

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Ingredients: organic cocoa beans

*Gluten, dairy, nuts and soy free

Maker
Fresco
Country
United States
Cacao Origin
Nicaragua

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Country

Maker

Fresco

Fresco is a small craft chocolate maker in Lynden, Washington. The founder of Fresco, Rob Anderson, releases several combinations of roasting and conch profiles to create different variation bars from the same beans. Anderson, originally a computer scientist, took a trip to Washington and visited a chocolate shop and took a tour which initially sparked his chocolate interest. Since then, Anderson created his own machines to make small batches of test chocolate. While only using three ingredients for his bars; cacao beans, cane sugar and cacao butter, Fresco’s flavor range is uniquely diverse. He chose the name Fresco meaning fresh in Italian, which could translate into fresh taste, fresh ideas, or a fresh approach to chocolate making.

Cacao Region

Cacao Estate

Cacao Strain

Collections:

Collection title: 100% Dark Chocolate

Collection description: Our selection of 100% chocolate bars is one of the best and largest selection in the world. Depending on the estate or origin, and how it's crafted by the chocolate maker, our diverse selection of 100% chocolate bars all have a unique taste. Discover your favorite!

Collection title: All Chocolate Bars

Collection description:

Collection title: Cacao Origin: Nicaragua

Collection description:

Collection title: Dark Chocolate

Collection description:

Collection title: Fresco

Collection description: Fresco is a small craft chocolate maker in Lynden, Washington. The founder of Fresco, Rob Anderson, releases several combinations of roasting and conch profiles to create different variation bars from the same beans. Anderson, originally a computer scientist, took a trip to Washington and visited a chocolate shop and took a tour which initially sparked his chocolate interest. Since then, Anderson created his own machines to make small batches of test chocolate. While only using three ingredients for his bars; cacao beans, cane sugar and cacao butter, Fresco’s flavor range is uniquely diverse. He chose the name Fresco meaning fresh in Italian, which could translate into fresh taste, fresh ideas, or a fresh approach to chocolate making.

Collection title: Homepage Collection

Collection description:

Collection title: New Arrivals

Collection description:

Collection title: Nut Free Chocolate

Collection description:

Collection title: Plain Chocolate

Collection description:

Collection title: Shop Bar & Cocoa

Collection description:

Collection title: Soy Free Chocolate

Collection description: These chocolates do not list soy products as a main ingredient. Some of the chocolates say: "may contain traces of soy" where perhaps a very small amount may have come in contact with the food due to shared equipment or facility usage. Each product has icons that indicate whether a product is completely soy free or may contain traces.

Collection title: United States Chocolate Makers

Collection description: We've curated the best chocolate from American chocolate makers. Any of these award winning chocolate makers and upcoming craft artisanal chocolates are sure to please!

Collection title: Variety-Trinitario

Collection description:

Collection title: Vegan Chocolate

Collection description:

Collection title: Waslala, Nicaragua

Collection description: Waslala is a town and municipality in the North Caribbean Coast Autonomous Region of Nicaragua. The country’s national revolution during the 1970’s and 80’s affected Waslala tremendously, as it was the location of many guerrilla fights. But these days Waslala and the surrounding areas are more peaceful, covered with vegetation, rivers and streams, and scenic views of the countryside. The fine flavor cacao from this region currently comes from the Ingemann group. It’s produced by a cooperative of about 150 farmers located in the nearby rainforest, which is the largest in Central America, second only to the Amazon Rainforest.

Collection title: Women In Chocolate

Collection description: This collection highlights craft chocolate bars from women chocolate makers or women owned chocolate companies.

Tags:

100% Cacao

cacaonum-100

dairy3

Dark

farm1

farm2

Gluten Free

marginmid

mcountry-United States

mstate-Washington

peanuts3

Plain

region-Waslala

source-Nicaragua

Soy Free

soy3

Sugar Free

treenuts3

variety-Trinitario

Vegan

vegan1

wheat3

wown

Fresco O'Payo Medium Roast 100%

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Fresco O'Payo Medium Roast 100%

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