Excerpt from sirenechocolate.com:
"In order to highlight the incredibly special region Soconusco, Mexico is in the history of chocolate, we decided to present the bean in a way that reflects the 4,000+ uninterrupted years that this region has enjoyed with cacao. The hotter roast used brings to mind the open wood fires traditionally used to roast the beans. At times this must have imparted a distinct taste to the chocolate. A hint of texture was left in the finished product to remind you of the stone metates used for thousands of years to grind the nibs into chocolate--and which leave tiny chunks. Close your eyes and taste the legacy of the Olmecs, Mayans, and other cultures that grew cacao and ate chocolate in this unique part of the world for thousands of years. "