Rare Ecuadorian cacao · limited harvest
Born at latitude zero.
Rare Ecuadorian cacao, transformed into chocolate. Controlled fermentation, slow roasting, nothing unnecessary.
Everything begins with a fruit.
Grown between rainforest, altitude, and rain.
Harvested by hand, in Ecuador.
The process
From fruit to form.
Controlled fermentation. Slow roasting. Nothing unnecessary. Every stage exists to reveal what was already in the cacao.
01Fresh cacaoThe pod is opened the same day it is harvested.
02FermentationSix days in wooden boxes, beneath banana leaves.
03DryingSun-dried and turned by hand until exactly right.
04RoastingLow and slow, so the floral notes remain.
05ConchingRefined until the texture is perfectly smooth.
06The barTempered, molded, and sealed by hand.
Flagship product
Single origin · 72% cacao
Latitud Cero 72%
Floral, deep, and naturally complex. Single-origin Ecuadorian cacao, grown where the equator crosses the rainforest.
$28CAD
- Intensity
- Medium–high
- Tasting notes
- Deep cacao · red fruit · jasmine
- Origin
- Los Ríos, Ecuador
- Weight
- 70 g
Sensory profile · Latitud Cero 72%
Five notes, one bar.
Ecuadorian fine-flavor cacao develops its complexity naturally. Select a note to explore it.
Deep cacao
The structure everything else rests on. Roasted without bitterness, long and clean.
