Leolinda farm is owned by João Tavares, one if the pioneers of Specialty cacao in Brazil. He combines excellent knowledge in genetics with very proper controlled post-harvesting, leading to oustanding flavours. The tropics can be recognized in the pleasant and strong chocolaty profile, with sweetness, tabacco and woody notes.
 
Fermentation takes place in round wooden boxes, followed by a two-step drying approach. The cacao trees grow in a traditional natural forest called "Cabruca".
 
Expect a potential profile including intense chocolate, low acidity, sweet raisins, white tobacco and likely a nutty undertone