These beans come to us from the Camino Verde Estate owned by Vicente Norero near Balao, Ecuador. Vicente’s deep understanding of fermentation methods allows him to produce a variety of flavor profiles through a combination of cacao genetics, which trees are used for a specific fermentation, and using yeasts to push specific flavor precursors forward in the beans.
The beans we’ve chosen for our 75% bar are from the “B” fermentation which brings out more of the fruit flavor notes compared to some of the other fermentations they use. Because these beans are naturally very low in cocoa butter, in part because they grow very close to the equator, we add 4.5% cocoa butter to our recipe. We hand press our own cocoa butter from these same beans to keep the bar a true single origin chocolate.