The International Cocoa Organization (ICCO) has recognized Nicaragua as a producer of fine and aromatic cacao. The country’s varied geography, heirloom cacao genetics and careful fermentation produce extraordinary flavors with notes of tree nuts, coffee, tobacco, olives, ripe fruit and spices.

Award-winning Chocolate Momotombo uses Nicaraguan cacao of the Trinitario variety, with Criollo genetics. Additional ingredients, such as spices and dried or fresh tropical fruit, also come from the best local producers, ensuring that the added value benefits local communities. Chocolate Momotombo strives to maintain a direct and constructive relationship with producers, cooperatives, and family run companies.

Upon arrival at the Managua artisan factory, cacao beans are submitted to careful selection. Cacao fermentation processes are closely monitored in order to preserve the aromatic profile. The beans are then roasted at low temperatures to enhance the flavor notes typical of Nicaragua cacao, without altering its quality or flavor. Finally, the cacao is slowly refined with a stone mill until it becomes a creamy mass and blends harmoniously with the sugar.