Ecuador — Fruity Bomb
Los Ríos · Arriba Nacional
Jasmine and stone fruit up front, toasted almond on the way out.
Floral
Stone fruit
Almond
72%Cacao
2025Harvest
“We don't do boring chocolate. Every bar starts as a whole cacao pod and ends as something you can hear from across the room.”
— Odalys Marín, Head RoasterFour regions, four totally different personalities. No blends, no boring.
Los Ríos · Arriba Nacional
Jasmine and stone fruit up front, toasted almond on the way out.
Sambirano Valley · Criollo-Trinitario
Bright red berry and citrus zest, loud enough to wake up any palate.
Ashanti Region · Forastero
Deep, classic cocoa — dark caramel and roasted hazelnut.
Ben Tre Delta · Trinitario
Tropical and a little smoky — mango skin over campfire.
Six steps, zero shortcuts, one very happy chocolatier.
Ripe pods get cut by hand and cracked open within a day, while the pulp's still sweet enough to matter.
Wet beans rest in wooden boxes for five to seven days, turned daily as wild yeasts build all the good flavor.
Spread on raised beds and turned by hand until the moisture drops below eight percent.
Small drum-roasted batches, dialed in per origin to bring out the flavor instead of burning it away.
Stone-ground for up to 48 hours until it's silky smooth and the bitterness rounds right off.
Cooled through precise crystal curves on a marble slab, then molded for that big, satisfying snap.
Six bars, four origins, no fillers — only cacao, sugar, and occasionally cocoa butter.