The FHIA is a nonprofit agroforestry project that serves as a gene bank for other projects in Honduras, as well as LetterPress’s project in Guatemala. This particular harvest of La Masica was personally supervised by award-winning fermentation expert Daniel O’Doherty of Cacao Services. LetterPress was the first chocolate company to make chocolate from this harvest in 2015. La Masica is a challenging bean – they’ve worked hard to carry its profile into this bar.
Tasting notes: tart raspberry, mocha, cedar