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Fresco O'Payo Medium Roast 100%
Fresco O'Payo Medium Roast 100%
Weight: 50 g
Free Shipping for US orders $60+
Bean to Bar
Bean to Bar
Direct-Source Cacao
Direct Sourced
Woman Owned
Woman Owned
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
Dairy Free
Dairy Free
Peanut Free"
Peanut Free
Soy Free
Soy Free
Treenut Free
Treenut Free
Uses no animal products, but sweetened with non-organic refined sugar
Vegan
Gluten Free
Gluten Free
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Maker
Fresco Country
United StatesCacao Origin
Nicaragua
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If it’s warm we ship with eco-friendly insulation and ice packs.
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Also from the same region
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Maker
FrescoFresco 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
Waslala, NicaraguaWaslala 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.
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