| Founded: | 2003 |
| Headquarters: | Quito, Ecuador |
| Style: | Old School / retro-American |
| Characteristics: | sources biodynamic organic pods, then applies light-handed processing |
| Ferment: | medium-low |
| Roast: | low |
| Conche: | low |
| Impact: | Showing the way: among the 1st to solve the problem of undeveloped/flat-line flavor inherent in raw (unroasted) cacáo to produce a world-class chocolate from it |
