Dark chocolate lover? The touch of sea salt enhances the inherent flavor of the chocolate. The perfect balance of salty and sweet!
Origins: Esmeraldas, Balao, Montecristi, Joya de los Sachas
Aroma & Flavor: A floral aroma characteristic of its location, with a velvety texture and a pleasant finish
1892 chocolate recipes use Ecuadorian Cacao Arriba characterized for its distinct floral aroma and unique profile due to the areas climate, soil & light. The legend tells us that when the cacao was transported up the Guayas River, you could smell the strong aroma of the cacao. When the villagers were asked, “Where is this cacao coming from?” They yelled, “de Rio Arriba” meaning “Upriver”, thus originating the name.