Since 2013, I've sourced the cacao directly from Nahua Cacao. They work with local farmers in Upala to procure freshly harvested cacao, then expertly manage the post-harvest processes of fermention [sic] and drying which are critical to developing flavor and have a large impact on the quality of the chocolate.
That original Upala 705 bar won an award from the Academy of Chocolate just five short months after its release, and it's only gotten better from there. I'm really proud of this chocolate and hope you enjoy it!
Ben Rasmussen, Chocolate Maker