The French term terroir is most popularly used with wine, but it applies just as well to other delicacies such as cheese and chocolate. The term describes the way in which the land and weather of a particular place influence the flavor profile of the food that is grown there. In this case, we’re talking about the way in which the soil and micro-climate conditions of Piedra de Plata influence the cacao that is grown in this special valley.
The small family farms in Piedra de Plata are scattered among the wooded hillsides. Cacao trees are interplanted with a medley of other fruit trees and native hardwoods. When you walk through these plantations, it feels more like walking through a forest. The Heirloom Nacional cacao trees that grow here tend to be large and overgrown, with low yields but unparalleled quality.
Tasting & Production Notes
• Origin: Ecuador
• Appellation: Piedra de Plata
• Strength: 76% Cacao
• Harvest Year: 2017
• Fermentation: 4 days in Spanish Elm
• Roast: Medium
• Rich in Antioxidants and Theobromine
• Contains no Alcohol
• Gluten Free
• Direct Trade
• Supports Rainforest Conservation
• Micro Batch