The full-bodied , chocolatey trend comes from Pirua, one of the best cacao growing areas in Pero. 100% organic. A natural pleasure.
Production and aroma
When roasting the cocoa bean develops its full aroma, the bean is processed into chocolate. The cocoa shell (is also aroma carrier of the bean) dissolves during gentle roasting and is ideal for tea preparation.
Preparation cocoa husk tea
1 heaping tablespoon per cup (about 200ml) pour boiling water and infuse for 5-10 minutes. This allows the flavor and characteristic aromas to develop. It can be drunk hot and cold.