With only 26% sugar, 74% SJM San Pedro dark chocolate has a cocoa, woody and slightly astringent profile. It is completed by softer notes of yellow fruits, melon, apple cider combined with a note of nuts.
The Flor de Pancasan cooperative was awarded the Cocoa Excellence Awards in 2019 as producing one of the 50 best cocoas in the world. After manual picking, the farmers open the ripe pods on their farm and bring the fresh beans to the central collection points from where the beans are transported to El Jobo, a small village 12 km south of Matiguás. These beans are then fermented at the cooperative according to a very strict protocol developed over the years. After six days of fermentation, the beans are then dried in solar tunnels and then carefully sorted and packaged in 50 kg jute bags. The bags are transported to the port of Corinto from where they set sail for Antwerp to finally arrive at Bomma Flora.