At San Salvador Estate we believe in the quality of our beans. Our original stock of Trinitario and Criollo-like trees span almost a century. Our cocoa fields have been left in an organic state without the use of pesticides for more than 40 years.
The flavor development of a chocolate is influenced by the genetic composition or taste of the beans, pre and post harvest conditions and the manufacturing process. We carefully control our fermentation, drying , roasting and conching and then add some of our subtle Caribbean spices which enhance the flavor profile of our rich SAN SALVADOR chocolate.