Hacienda Victoria, Ecuador.
100% 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 and then we conche it for a minimum of 48 hours.

Net Weight: 80 g