Jcoco combines buttery and crisp English-style toffee with coarse salt mined from ancient sea salt deposits in the Himalayan Mountains of Nepal in a high cacao Peruvian milk chocolate. The fats in the milk chocolate and the toffee complement eachother while the salt adds brightness to the flavor. Notes of burnt caramel, sour cream and toasted nut flavor. The beans are fermented 7 days, and then dried 7 days with a medium roast.