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
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