This limited release bar is a collaboration with Cafe Granja La Esperanze and Fossa Chocolate. Coffee Flowers blossom a few weeks before the cherries ripen but its amazing fragrance is seldom enjoyed outside of the farm. Rigoberto Herrera, Cerro Azul’s coffee producer, decided to harvest and dry the coffee flowers for brewing into tea so that more people can enjoy them. Paired with cacao from Pak Eddy’s estate in Indonesia.
Tasting notes: Osmanthus, Dried longans, White flowers and Red dates.