Highland Reserva
Harvested during the dry season at 2,100 ft elevation, Batch 12 captures the pure essence of our highland terroir. The extended 96-hour conching process yields an exceptionally smooth texture, while our medium-light roast preserves delicate fruit notes alongside rich cocoa depth.
Aroma
Deep roasted cocoa, dried dark cherry, and a whisper of cedarwood. Warm and inviting upon unwrapping.
Flavor
Bright red fruit acidity balances toasted hazelnut and smoked vanilla. Silky cocoa butter melts slowly.
Finish
Long, clean, and slightly tannic with lingering notes of dark stone fruit and a subtle mineral undertone.
🌳 Cultivation & Harvest
Grown under shade canopy using agroforestry methods. Hand-picked at peak ripeness during the late dry season for optimal sugar-to-acid balance.
🫙 Fermentation
8-day wooden box fermentation. Daily turning ensures even temperature development, converting bitter alkaloids into complex flavor precursors.
☀️ Drying & Roasting
Sun-dried for 5 days, then slow-roasted at 128°C for 4 hours. Medium-light profile preserves delicate highland fruit characteristics.
✨ Conching & Tempering
96-hour stone-ground conching develops unparalleled smoothness. Tempered to Type V crystal structure for premium snap and glossy finish.
📋 Technical Specs
Cacao Content: 88%
Beans per kg: ~320
Batch Size: 45.2 kg
Harvest Date: Aug 12, 2023
Roast Date: Nov 03, 2023
Best Before: Dec 2025
🧪 Analytical Profile
Moisture: 1.2%
Free Fatty Acid: 1.8%
Particle Size: 18 microns
Viscosity: 450 cP
Hardness: 28 kg/cm²
Tempering: Type V (Crystal)
Carbon Neutral & Regenerative
Batch 12 is certified carbon neutral through our on-site solar array and verified reforestation partners. Every bar purchased funds the planting of 2 native canopy trees and provides a 22% living wage premium to our farming families. Zero waste: all cacao husks are composted back into the soil, completing the regenerative cycle.