Intensity Collection

Peru 100%

A dark chocolate crafted 100% Peruvian selected cacao beans, Fortunato Nº 4 Pure Nacional

Characterised by its delicate body with notes of fruit, flowers and nuts, low bitterness and acidity without astringency.

In 1916, a plague devastated the entire population of Puro Nacional in Ecuador. For several years this variety was considered lost, until Dan Pearson and Brian Horsely discovered cacao trees of this variety in small isolated farms in Marañón. This remote horseshoe-shaped gorge creates a unique microclimate, where trees grow at an altitude of between 1,000 and 1,250 metres.

GENETICS:

Pure Nacional with a rare mixture of 40% white beans. Genetic testing proved that the cacao trees used are native to Peru, not exotic introductions.

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Madagascar 85%

A dark chocolate of 85% cacao, from Madagascar, Mava Ottange.

With a high citric acidity and little bitterness, with notes of tropical fruit, spices, honey and dried fruit.

Mava is a young company, which acquired an old cacao plantation in Madagascar. Half of the plantation belongs to the Ramanandraibe family.

The Mava plantation covers some 635 hectares, divided into eight different farms. All the cacao trees are grown organically, with a traditional agroforestry system. Ottange is the smallest of the eight farms and is located on the banks of the River Ramena. The beans from this harvest were awarded at the 2017 International Cacao of Excellence Awards.”

THE GENETICS

Mostly Acriollados.

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Nicaragua 75%

Dark chocolate of 75% cacao beans selected from Nicaragua, Ingemann O’payo.

With a strong body, with a fruity acidity and notes of grapefruit, tropical fruit, lilies, nuts and coffee.

In 2015, Nicaragua was recognised by ICCO as a 100% fine cacao producer.

O’payo™ is a variety of Nicaraguan cacao from the Bosawas Nature Reserve in Waslala, chosen especially for this chocolate by our Master Chocolate Maker, Pedro Araújo, when he visited the plantation. This remote nature reserve is the largest in Central America and was declared a Biosphere Reserve by UNESCO in 1997. Bosawas is recognised as “the lung of Central America”

GENETICS

Predominantly Acriollados

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Dominican Republic 65%

Dark chocolate of 65% cacao beans selected from the Dominican Republic, Öko Caribbean.

This cacao has a strong chocolate base with notes of red berries, olives, nuts, honey and hazelnuts.

Cacao was introduced to the island by the Spanish at the end of the 16th century and has since remained one of the country’s main agricultural products.

Öko-Caribe, farm where this cacao was cultivated, only works small producers in the northeast of the island, giving all the necessary technical support to the farmers to safeguard and guarantee the quality of the cacao, but above all, the transfer of know-how to the producers.

GENETICS

Dominican cacao is a mixture of different genetic varieties: Jamaican, Amazonian Amelonado, Ecuadorian, National, Venezuelan Criollo, Caribbean River and Trinitario. 85% of the country’s plantations use high quality genetic material.

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Uganda 55%

Dark chocolate of 55% cacao selected from Uganda, Semuliki Forest.

With an elegant profile, with strong cacao notes, walnut, honey, hazelnut, coffee, molasses and olives.

Cacao in Uganda was introduced during the British colonial period and has since become a significant source of income for thousands of smallholders.

Cacao from the Semuliki Forest is the result of the collaboration of over 1,000 small-scale cacao farmers and the Latitude Trade Company, a local social enterprise that aims to improve the income and livelihood of small-scale farmers in the region through the production and marketing of quality products.

GENETICS

Mixture of Amelonado and Trinitario.”

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Venezuela 45%

Dark milk chocolate with 45% cacao beans selected from Venezuela, Chuao.

A medium body and a complex profile, with notes of red fruits, coffee, spices, oak wood and rum.

Carenero Superior is an exquisite cacao from the Barlovento region, and considered to be a Trinitario-Criollo hybrid.

Collected from small plantation owners, where they ferment and dry their own beans. One of the unique characteristics of this cacao, is that it is intensively fermented, which contributes to its exceptional flavour and aroma.

The name Carenero Superior comes from the Port of Carenero in the State of Sucre, from where it is shipped. The adjective Superior refers to the excellent quality of the beans.

GENETICS

Mixture of Amelonado and Trinitario.

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Peru 85%

The Intensity Limited Edition consists of bringing you 1 cacao, 1 roasting profile and 5 different chocolates.

Cacao – Marañon Puro Nacional Fortunato nº 4, from Mr. Fortunato’s farm, which gives its name to this variety, one of the rarest in the world with about 40% white beans. Characterized by its delicate body with notes of fruit, flowers and nuts, low bitterness and acidity without astringency.

In the Intensity range you will find this cacao available in the form of a 100% bar, now with the same roasting profile we present you all the other faces of this cocoa, the Intensity Limited Edition range celebrates this cocoa with 5 new percentages, 4 dark chocolates: 85%; 75; 70%; 65%; and 1 45% dark milk chocolate.