Hacienda Victoria, Ecuador.
Cacao harvest: 2019.
68% Cacao.

Cacao collected, fermented and dried on the same farm of 460 hectares of cacao cultivation called "National Cacao", fermented for 3 days in wooden crates.

At the Casa Cacao workshop, we select the cacao by hand, we roast it, crack and winnow the beans, add organic cane sugar and cocoa butter, and then we conche it for a minimum of 48 hours.

Net Weight: 80 g