Greetings all! By way of introduction, my name is Michael. I love flavorful, minimally processed, high percentage dark chocolate. I currently live in Peru and have been growing several T. cacao varieties for almost 5 years. Presently, I am learning how to ferment and dry cacao from my current (second year) harvest focusing on developing flavor. It is tough work, but very satisfying especially in the context of a complex agroforestry system and forest garden. I am also very interested in finding a balance between growing a high quality economically viable cacao harvest and practicing tropical rainforest/biodiversity conservation.
