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Only in Ecuador does the "cacao nacional" variety grow, a grand cru cocoa with floral flavours much sought after by chocolate professionals. This traditional variety offers subtle aromas of citrus and dried fruit. There are also beautiful floral notes reminiscent of rose or jasmine
Freshly picked, the cocoa beans are placed in wooden boxes, carefully covered with banana leaves .They ferment for 5 to 6 days. The mastery of this delicate stage is a determining factor in the aromatic quality of the cocoa.Once fermented, the cocoa beans are dried. They are spread out on the wooden boards of the solar dryers. During the whole operation, they are regularly stirred with a wooden rake for an optimal drying.