Puchero Ecuador Finca Garyth 55%
Puchero Ecuador Finca Garyth 55%
Weight: 70 g
Bean to Bar
Bean to Bar
Direct-Source Cacao
Direct Sourced
This mild chocolate with nutty notes, and tropical fruits is made with cacao grown by the Cedeño Aguilar family in northwest Ecuador.
Thomas and Yolande grow Arriba Nacional cacao with utmost care, and the most progressive cacao farming methods. It was the first farm in Ecuador to receive in 2014 recognition of its work with a certificate of denomination of protected origin “Cacao Arriba Nacional”. The Cedeño Aguilar’s family educates their workers to improve technical and quality skills, and transfers know-how to neighboring farms. The cocoa is grown in agroforestry, without any pesticide and with organic fertilizers only, which avoids land use conversion to monoculture plantations. The picking is done manually, and the beans are then fermented 6 to 9 days in wooden boxes, then dried with a heat inductor fueled by palm husk.
*this item will not fit in our standard gift box*
Ingredients: cocoa, sugar, cocoa butter
Manufactured in a facility which also processes dairy
Trace Dairy
Manufactured in a facility which also processes peanuts
Trace Peanuts
Soy Free
Soy Free
Manufactured in a facility which also processes treenuts
Trace Treenut
No animal products, and vegan sugar or alternative sweetener
Vegan+
Manufactured in a facility which also processes wheat or gluten
Trace Gluten
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Maker
PucheroPuchero, started as a coffee roaster and then grew to include their passion for making chocolate. The co-founders Paloma and Marco, from Spain and Italy respectively created Puchero in 2015. Their roastery and chocolate factory is in the outskirts of Madrid. Three years later in 2018 inspired by the infinite nuances of cacao from around the world, they started making chocolate from cocoa beans that have been harvested and dried on the farm by small-scale producers.
Cacao Strain
NacionalNacional is one of those ten evolutionarily unique types identified in 2008, using samples collected throughout the Americas over the previous century. Samples proven to be of the nacional cluster were taken from Ecuador and northern Peru, where it’s considered one of the traditional cacao cultivars; it was domesticated by indigenous Ecuadorians over 5000 years ago, reaching far beyond its small native growing region. Many years ago, however, the cultivar neared extinction as more productive clones replaced the region’s native trees. Nacional is known to be fruity & floral, with some astringency and almost no bitterness.
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