Lucía works in the Food and Beverages sector leading Tapir Chocolates. The fellow is an entrepreneur and creator of a brand of chocolates designed for health in people and the environment. All products are made with chocolate of 75% concentration cacao to give consumers health benefits. They provide a unique chocolate experience by providing vegan, gluten-free, and additives-free chocolates made with the highest quality Costa Rican cacao combined with tropical fruits. Their chocolate bars are available in ten flavors, are 50g each, and include seasonal and limited-edition bars. Coming to the YLAI Fellowship, Lucía's top business challenge is Scaling and Expansion.