The San Andres de Tumaco region has preserved great biodiversity in its forests and is therefore called the Pearl of the Pacific.
The cocoa beans used for this chocolate come exclusively from a blend of Trinitario cocoa beans that are carefully sorted and fermented. The plantations with a maximum size of 1.5 hectares belong to the small farmers. Fermentation and drying are handled centrally by a cooperative supported by the EDA. Each harvest can be precisely traced.
Origin chocolate maker: Geneva, Switzerland
Single Origin Cocoa Beans: Region de Nariño, Colombia
Cocoa beans variety: Trinitario
Roasting: 54 minutes at 109°C
Flavors: Sweet and rich. Floral, sweet fruits and honey notes
Ingredients: Cocoa beans and cocoa butter Peru 75%, raw cane sugar, cane sugar
Soy-free, gluten-free and lactose-free chocolate. Free of nuts.