Fresco – O’Payo, Nicaragua 70% Light Roast, Subtle Conche

About the bar

The light roast accentuates the acidic fruity notes within these beans. A shorter conche cycle softens some of that acidity, and added cocoa butter creates a silky smooth melt.

We also have Fresco’s “272” bar, which uses the same beans but with a light roast and a shorter conche. You can try it here, or buy both bars for a discount in this bundle.

About the maker

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

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.

Allergens*

No allergens listed by maker.

Ingredients

Cocoa beans, cane sugar, cocoa butter

*Allergen advice: We directly import, and purchase, all products from independent makers and have these shipped by our partner warehouse (which is not certified allergen-free), and so we cannot guarantee that any product will be allergen-free. Even where an allergen is not listed, products may have been produced, shipped, or stored in facilities which handle allergens.

If you would like further information about a specific product, please contact us on [email protected] or contact the maker directly.