Fresco – O’Payo, Nicaragua 100% Medium Roast, Medium Conche

By Fresco Chocolate


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The beans in this approachable 100% bar have been treated with a medium roast, which highlights their naturally occurring flavours of nuts and spices. The medium conche cycle takes the edge of some of the harsher notes normally associated with 100% cocoa. 


Based among the beautiful inlets and mountains between Seattle and Vancouver, Fresco Chocolate aims to apply the scientific method to chocolate making. Rob Anderson, a computer scientist from Southern California, founded the business in 2010 after a series of inspirational visits to the legendary Scharffen Berger chocolate factory in Berkeley. His experiments change one variable at a time: origin, cocoa percentage, roast time, conche time. Many craft makers do the same before picking their favourite combination and sticking with it. But not Rob. Rob is unique in releasing many variations, so you can see for yourself the profound impact such subtle changes can have on the final flavour.


The beans in this bar are of the O’Payo variety, which is grown in the Waslala municipality within the Bosawas Nature Reserve in northern Nicaragua. The term “profundo” is used to describe the specific fermentation process, with a long fermentation and a slow dry.

Additional information

Weight 50 g

Maker Country

Cocoa Percentage

Bean Origin


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Maker description

Fresco are a small batch chocolate maker based in the city of Lynden, Washington. Read more about Fresco Chocolate

Nutritional info coming soon.

Allergens coming soon.

Cocoa beans