The beans for this bar were grown by producers all over Ecuador, and fermented by Vicente Norero in Guayaquil. Chocolate maker Aiji admires Vicente's dedication to quality and his innovative fermentation style. We taste notes of ripe peach and creamy milk tea with hints of fresh basil and oak barrel.
Two ounces (56g)
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.