Fresco – O’Payo, Nicaragua 70% Medium Roast, Long Conche

About the bar

This Fresco bar can be compared to its short and longer roasted bars, which all use the same beans. The beans for this 70% dark bar have been roasted for a medium amount of time, but have been conched for a long time, softening the brighter notes to balance out the acidity of this bar.

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.

Nutritional info coming soon.

Allergens*

No allergens listed by maker.

Ingredients coming soon.

*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.