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Cacao Beans for Taza Chocolate, Drying in the DR

Photo: Lucia Austria/Gastronomy at BU

Lucia Austria of Taza Chocolate snapped this photo of cacao beans drying when she visited the cocoa cooperative La Red Guaconejo outside of Nagua in the Dominican Republic, from whom Taza gets the bulk of its beans. She writes: "I’ve learned that it takes a lot of time, labor, and love to produce cacao beans for chocolate consumption." See here for the full photo essay.

· A chocolate maker journeys to the cacao source [BU]

Taza Chocolate

561 Windsor Street Somerville, MA

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