From a bird sanctuary in the northern mountains of the Dominican Republic
Reserva Zorzal is a bird sanctuary with conservation at the heart of it's mission. The 1,019-acre private reserve aims to tackle big obstacles like climate change and deforestation through the preservation of one tiny songbird with a chipper voice, the Bicknell’s Thrush, zorzal de Bicknell in Spanish. Here is a great example of where conservation meets craft chocolate.
Zorzal strives to pick each cacao pod at its optimal ripeness, removing any diseased, damaged or over-ripe fruit. The beans are then coaxed from their pods and brought to their Fermentorium where the master fermenter nurtures the cacao through a process of natural fermentation and drying cycles to elicit the nuanced flavor profiles found in the high mountain rainforests of the Dominican Republic.
Learn more about this cacao origin
Flavor Profile of Cacao Beans:
POST HARVEST PROCESSING
FERMENTATION & DRYING
Cacao is centrally fermented at this facility from cacao sourced from the reserve