Before founding Domori, Gianluca Franzoni spent three years in Venezuela. Here he worked with the cocoa harvests, studying the different cocoa varieties and trying to preserve some of the rarest varieties cocoa beans. This passion for quality beans is the core of Domori’s philosophy.
The beans in this bar come from the Apurimac River area in Southern Peru. A most intriguing combination of all things sweet and sour. Strong notes of tobacco and leather initially dominate but mellow via hints of sandalwood on their way to an almost spicy, burnt caramel finish.