Batch number: 3. Batch crafted 9/21/2021. Cacao origin: Eco Cacao Co-op, Esmeraldas, Ecuador Eco-Cacao is one of the first cacao cooperatives to use regenerative and organic agriculture practices to improve biodiversity and soil fertility. Tasting notes: fudge and nuts. 36 hour grind, low/8 hour conch, 2017 harvest, mixed roast.

This cacao was sourced by Cru Chocolate from a Mayan Women's group in the Waxaquib tz'ikin community in San Luis, Petén Guatemala. Mayan Q'eqchi' people grow special heirloom criollo cacao making for a very special bar done the Primo way. Tasting notes: malted milk balls, light citrus. 28 hour grind, 4 hours high conch, 2020 harvest, med + high roast.

The Rayen cooperative is a very special community cacao growing operation in the Soconusco region of Chiapas. Started by Eder Herrera and his community including 28 members, this cooperative grows and ferments it's [sic] own cacao. With the logistical and financial help from Revival Cacao, this community is devoted to the preservation of heirloom Mexican cacao varieties. Cacao has been growing here for 4000 years so within this bar you are tasting ancient history and the result of intense ecological restoration and crop biodiversity. Well fermented at 6-7 days, we layer roasted these beans at 240° + 260°F.
w/ Notes of Roasted Nuts + Citrus