I already submitted this review befor. but then I read a few others and I wanted to apologize for that reviewe titled 'Meh' from back in October. I don't know why she didn't like the fruit flavors coming through. It's the fruit of the cacao tree after all. Yeah, I know, seeds from the fruit OK?
It don't matter
I remember reading your product descriptions before I ever ordered and wondering why do they call them LIT beans? A little while later it struck me; LIT,
CHOQ LIT, get it? Got it. OK, I'll get some. Having been around coffee roasters, espresso machines, and coffee shops since before Starbucks I always enjoyed eating whole roasted coffee beans a couple at a time. When roasted cacao nibs started to become popular I enjoyed those right away. Now then,
LIT beans rule. I munch on them plain or mixed with a few espresso roast Guatemalan coffee beans. GO MAYAN baby! If you have any fresh Chile Piquene peppers on hand that's an excellent addition as well.
I make a relish of sorts with Lit beans, sliced fresh garlic, Serrano peppers, a little EV olive oil, a dash of Lea and Perrins, a dash of balsamic, and a dash or more of your favorite hot sauce/sauces, plus a pinch of Chachere’s Cajun seasoning or your favorite salt to kick it off. It's great immediately, and even better after the LIT beans absorb the marinade and soften slightly. LIT BEANS - FIVE STARS