CAC Pangoa, a large cooperative with over 700 farmer members, is at a crossroads. Most of their cacao production is undifferentiated “commodity cacao.” But under the leadership of Esperanza Dionisio Castillo, with support from an organization called Conservation Cacao, the members are being encouraged and trained to devote a portion of their production to fine flavor varietals with more attention given to the quality of harvest and fermentation. Conservation Cacao’s mission is to save the rainforest through sustainable cacao.

This single-origin chocolate contains seventy percent cacao and has a cinnamon bark aroma. The flavor profile is tart cherry and lemon, over a creamy cocoa base.