Sale price Price $10 Regular price

Costa Esmeraldas


70 2018

Dandelion Chocolate

Free shipping on orders over $25.

Tasting Notes: chocolate buttercream frosting and banana

The beans for this bar come from Freddy Salazar’s estate in Northern Ecuador near the coast. This chocolate is also a huge technological milestone for us, as it’s the first bar we’ve made using the ball mill and a rotary conch at our 16th Street Factory that opened in April, 2019.

Eric, our origin owner for Costa Esmeraldas, has spent time at the farm with its manager, Freddy Salazar. Eric was able to see how much attention Freddy and his team put into every step of the process, including pruning trees, managing disease in the field, efficient harvesting practices, and clean loading of the fermentation boxes to ensure a clean facility. Freddy has built one of the most sophisticated processes we’ve seen, and it shows through in the flavor of his beans.

We’re excited about the beans the farm is producing, and the delicious roast profile that Eric has developed for them. We taste flavors of chocolate buttercream frosting and banana.

Ingredients and Allergens

All of our single-origin chocolate is made with just cocoa beans and sugar; no added cocoa butter, lecithin, or vanilla. Our chocolate is free of soy, dairy, eggs, and gluten, and it is made in a factory that does not process nuts.


Two ounces (56g)

Learn More

Learn more about our cocoa beans and sugar the region, the farms, and the producers.



Nut Free





About Costa Esmeraldas, Ecuador

Freddy Salazar, the owner of Costa Esmeraldas, produces unique cocoa that we make into one of our best-selling bars. Located in the Esmeraldas Province of Ecuador, Costa Esmeraldas began as a very different farm when the Salazar family acquired it over a decade ago.

Freddy’s father purchased two properties on the northeastern side of the beautiful Esmeraldas coast. On formerly dry pastureland and wild forest inaccessible by any road (and not ideal for growing cacao), he and his family created a 10-hectare (25-acre) plantation and cocoa-processing facility. What began as a passion project for the Salazars has evolved into a thriving farm of over 330 hectares (about 850 acres), approximately a third of which is used for growing cacao.

While most cocoa produced on the farm (and what we buy) is Neo-Nacional cultivars, the farm also cultivates CCN-51 pods as a cash crop, selling to the local bulk market. In addition, the farm produces bananas and citrus, and 50 hectares (124 acres) of land have been left as virgin forest, creating a thriving habitat for flora and fauna.