Liberica coffee is an almost extinct variety of coffee. It was abandoned because it was much less productive than Arabica or Robusta, and because its beans, which are particularly large and hard, must be peeled by hand, one by one. On our plantation Terreiro Velho on the Island of Principe we grow this extraordinary coffee alongside cocoa trees in the shade of age-old trees on hills facing the sea. To discover the sweet and delicatel aroma of the Liberica, we recommend it, toasted and ground, in small hand-cut bars of chocolate, each containing 4.5% of Liberica coffee.
The ideal temperature to fully appreciate our chocolate is between 27ºC and 28ºC. 
