GRAND CRU BAR
Quinindé
Tropical Forest
70% DARK - 180 grams
From the tropical forests of Quinindé, this chocolate carries the richness of Ecuador’s coastal landscape. Cacao flourishes beneath the cover of guava, banana, and palm, nurtured by warm air and steady equatorial rains.
A farming family guide each stage of cultivation with care, preserving the balance between land and harvest. Notes formed by the region’s fertile valleys reveal a flavor marked by depth, clarity, and the quiet strength of its origin.flavor both grounded and enduring.
Grand Cru Bar - 72 grams (2.5 oz)
4 chocolate bars inside box.
CARE & MAINTENANCE
To preserve the integrity of your chocolate, store it in a cool, dry, and dark place between 15 °C and 22 °C with humidity below 55 %. Protect it from light, strong aromas, and sudden temperature changes. If refrigeration is required, wrap the bar securely and allow it to return to room temperature before unwrapping.
SHIPPING
We prepare and dispatch each order with care to ensure it reaches you in perfect condition. Orders are promptly processed in a timely manner, and you will receive a confirmation once your shipment is on its way.
All purchases over 50 USD qualify for complimentary shipping.
Flavor Profile
Bright yellow tropical fruits; banana, guayaba, melon and hint of creamy biscuit
Origin
Shaped by the Tropics
In the tropical forest of Quinindé, cacao grows beneath the shade of guava, banana, and palm. Farmers cultivate each plot with knowledge refined through observation and field practice.
Collaboration with agronomists supports precise fermentation and selection, allowing the Nacional lineage to reveal its distinct character. The flavor reflects Quinindé’s tropical climate and fertile terrain, where the balance between soil and forest defines the identity of its cacao.
Roasting Profile
Born in the Forest,
Formed by Craft
Our approach follows the principle of continuous refinement. Every roast is recorded, evaluated, and adjusted with quiet discipline, linking craftsmanship to observation. This method allows consistency to emerge naturally from attention, not repetition.
Each origin is treated as its own study, revealing the harmony between genetics, soil, and process that defines the taste of fine Ecuadorian cacao.