Deep In the cacao growing area south of Lake Maracaibo in Venezuela lies Estación Chama. Chama is a center dedicated to preserving the rare and mighty Porcelana cacao bean, a hybridized Porcelana/Ocumare was created named Criollo Santa Barbara. The finished chocolate– light coloured, round and delicate, with a lingering, herbaceous finish. Very limited edition.
Notes: coffee, buttermilk, macadamia nut, nectarines, orange blossom, raisins, malt, grass