Thanks for your message. What can you tell me about the beans -- degree of fermantation (you mentioned they are considered raw, which makes me think they may be lightly fermented), flavor profile, etc.? I'd be interested in getting a couple of kg to evaluate -- let me know how you handle samples.
I'm in San Carlos , Costa Rica . We are just getting started growing Cacao on our finca . Do you know any people in this area that have viable beans that we can start some plants from ? Thank You - Mike