This is a recent Criollo variety known as Ocumare 61. In 1998 it was planted in the Domori plantation. It is the first recovered Criollo cacoa in the world, which has been understood and interpreted both in the terroir and in the fermentation of the beans. The Puertomar highlights a giant leap forward in research and in taste. It has notes of cream, spices, almond, and cherry jam, paired with an excellent sweetness and roundness.
|Energy (per 100 gr)||Kcal : 566- KJ .2351|
|Satured fat||15.0 g|