Dark Chocolate

Vienna Chocolate: 72% Whole Cacao

Vienna Chocolate is an artisanal, small-batch chocolate made in Matagalpa, Nicaragua, from whole roasted cacao nibs. The maker describes it as smooth and creamy, with floral and fruity qualities developed through cacao fermentation.

The chocolate contains 72% cacao and is made without milk or added fat. Its cocoa butter remains naturally present because the cacao is not mechanically separated into fractions.

Origin and cacao varieties

• Origin: Matagalpa, Nicaragua
• Cacao: Criollo and Trinitario varieties
• Production: Handmade in small batches
• Dietary characteristic: Vegan and milk-free

Published nutritional composition

• Fiber: 10%
• Protein: 15%
• Fat: 50%
• Carbohydrates: 25%
• Sugars: 10%

Café Torino

Café Torino is a dark Italian-roast coffee developed for an intense flavor profile. Its prominent characteristics are syrup and chocolate, followed by notes of dark chocolate, caramel, and honey.

Coffee characteristics

• Roast: Italian roast
• Varieties: Red Catuai and Caturra Arabica
• Origin: Arenal, Matagalpa, Nicaragua
• Altitude: 1,450 meters
• Lot: Single farm lot
• Flavor: Syrup and dark chocolate
• Aftertaste: Dark chocolate, caramel, and honey

Natural drying process

The coffee is processed unwashed and dried inside the fruit. Fermentation begins before sun drying and continues while the coffee remains in contact with its skin and pulp. According to the producer, this contact influences the density and tasting notes of the coffee seed.

The coffee is processed and roasted at origin in Matagalpa.