Tavoletta Fondente – Prodotta da French Broad
On February 29, 2012, two cacao enthusiasts founded Cacao Bisiesto; hence the name (Bisiesto is Spanish for “leap year”). Giff, an ex-Peace Corps expatriate, and Jose Enrique, a Nicaraguan cacao agronomist, live in the Matagalpa region of Nicaragua, where Criollo and Trinitario cacao varietals have been cultivated for generations. Both brought years of professional experience and a shared vision to their partnership. To preserve heirloom varietals of cacao, they pay a premium to local farmers for Criollo-infused seed with fine flavor profiles, and plant rare varietals on their own farms. Then they ferment and dry with precision.
The 68% dark chocolate made with this exceptional cacao has won us recognition in the Good Food Awards and at the esteemed Northwest Chocolate Festival. It has an earthy quality and offers flavors of black coffee and licorice.

Original beans Repubblica democratica del Congo Femmes de Virunga cioccolato al latte 55%
Zotter Guatemala fondente 75%
Encuentro Madagascar Sambirano Bejofo
Marou Vietnam Tien Giang fondente 80%
Zotter Labooko Nicaragua latte 50%
Qantu Perù Piura Morròpon fondente 70%
Original beans Bolivia Beni 66%
Luisa Abram Brasile Rio Tocantins 70%
Auro Filippine Mana fondente 85%
Taza Chocolate Mexicano coffee
Pump street Madagascar Ambanja latte 58%
Encuentro Perù Chuncho Urusayhua
Fruition Repubblica dominicana Hudson bourbon
Zotter Bolivia fondente 90%
Feitoria do cacao Perù Maranon 72%
Original beans Repubblica democratica del Congo cioccolato fondente 70% Cru Virunga 






