SPAGnVOLA (pronounced as spang—vola)  derived from a 16th century voyage map of the island of the Dominican Republic and Haiti.– today, Island Hispaniola and in honor of it’s people and culture.  Eric and Crisoire Reid, husband and wife dared to achieve the impossible.  Their dream came true through on Hacienda de SPAGnVOLA, where soil, seed, rain and sun, consistently produce exquisite cacao beans.  By utilizing only the finest cacao beans grown from their estate in Hato Mayor Del Rey, the eastern part of the Dominican Republic.  Cultivated under the purest environmental conditions, in the richest organic soil on mountain slope that are endowed with plentiful rainfall.

We cultivate and process our cacao beans the traditional way, hand picking perfectly ripened pods, fermenting, drying and grading our cacao beans to insure the finest makes its way to our artisan factory in Gaithersburg, Maryland (USA), where they are roasted and refined in small batches, bringing out the savor of the most exquisite premium chocolate.  Coupled with traditional Caribbean Artisan blends, every piece exhibits a fine decadent design and aroma.  SPAGnVOLA premium chocolate are specifically designed for the most demanding customers—you.

SPAGnVOLA

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