Dark chocolate bar – Made by Standout
The island of Príncipe is a volcanic gem off the coast of Central Africa, boasting a stunning array of microclimates and biodiversity. The combination of volcanic soil, tropical humidity, and lush rainforests creates a one-of-a-kind terroir that shapes the flavor of its cacao. With an annual rainfall averaging over 1,500 mm and a mix of lowland and montane forests, Príncipe provides an ideal environment for cacao cultivation. The island’s cacao tree is predominantly Amelonado, a Forastero variety introduced during Portuguese colonization.
Facts about the cacao: Country: São Tomé and Príncipe Region: Príncipe Island Producer: Roça Sundy Biodiversity: Intercropped with banana and coconut trees Altitude: 30 masl Variety: Predominantly Amelonado Fermentation: Centrally fermented in wooden boxes. Drying protocol: Raised beds with profiled polycarbonate roof. Mechanical dryers for

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