The Mayan Red cultivar dates back to the original Mayan trees, genetically unique to Honduras. The original "mother trees" were found on remote farms in the northern coastal jungle.
Its tasting notes are a complex and distinct blend of dark raisins, fruit and honey.
The original Jacinto Yellow variety is grown in the central high- lands of Nicaragua, 600 metres above sea level. Genetically, it may be related to the original Royal Cocoa of Nicaragua and even the renowned Venezuelan Porcelana.
It has an intense cocoa flavour-comprising light fruit, a hint of nuts, floral notes and plenty of oil.
The Dalia Red variety was practically extinct when it was found in groves in central Nicaragua. It contains flavour notes of nuts and a hint of raspberry.
Tuma Yellow dates back genetically to the original cocoas of Nicaragua. Tuma Yellow is distinct from its cousins: nutty with green tea notes and a touch of apple acidity.