The beans come from the Camino Verder farm in Balao, Ecuador. Dandelion visited this farm back in May 2014 and was awed by the accurate and analytical way the farm was run. Vincent Norero, the owner and the manager of the farm, is devoted to a development that appreciates soil, preserves water consumption, applies bio-fertilizers, offers an opportunity to trace the trees, and achieves optimum fermentation and drying of beans.
The bar starts with tannin and almond-butter texture that highlights its pure, bold, chocolatery characteristics.
Weight: 56 g