The beans used for this chocolate are of the Trinitario variety, hailing from 18 degrees 20 minutes North 77 degrees 39 minutes West, on the island of Jamaica. It has a cocoa-mass content of 75% with a touch of vanilla for seasoning and a touch of soy lecithin for smoothness. It has an aromatic nose with strong hints of dried fruit. It has a full-bodied palate, at once spicy and fruity with woody notes and a long dry finish.