The Mallano cocoa plantation is located in El Rejón, in the province of Puerto Plata, Dominican Republic. Antonio Martinez Llano founded this in 1931. After his death in 1943, his widow Leopoldine took over the planting of coffee and cocoa. The fermentation and export of cocoa began in 1979, with the name "Cocoa Hispaniola". In 2011, Kakao Mallano won the International Cocoa Awards at the Salon du Chocolat in Paris and in 2019 it was voted one of the 20 best cocoa in the world.
The cocoa is fermented in wooden boxes for 5 days and then dried in the sun for a week.
Origin manufacturer: Dominican Republic
Single-estate cocoa beans: Mallano, Dominican Republic
Flavors: Raisins, blackberries
Ingredients: Cocoa beans, cane sugar
Vegan, gluten free, lecithin free, soy free.
Made in a factory that also processes nuts and milk