Cocoa cultivated in Costa Rica, especially in the northern Upala region bordering with Nicaragua, continues to be one of the best in the world. “There are four aspects that help to obtain a superior quality of chocolate. Among them, the correct genetics – and in Costa Rica there are excellent varieties – and also the post-harvest process, roasting, and conching. We have made notable progress in post-harvest treatment, which allows greater control of fermentation and drying, a meticulous process that allows us to reach the maximum flavor potential,” said Juan Pablo Büchert, president of the Costa Rican Chamber of Fine Cacao….
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