Beans from one estate, fermented in wooden boxes and roasted in small batches to coax out the fruit hiding inside the pod.
Tempered slowly over marble, then poured into the mould while still molten — a four-minute window where timing is everything.
Set to a mirror sheen with a clean, resonant snap — the sound of cocoa butter crystallised exactly right.
Notes of ripe red berry, toasted hazelnut and a soft molasses finish — the signature of cacao grown in the deep shade of the Chuao valley.
Slow-roasted in small drums, then conched for three days into a silken texture.
Cooled and warmed across precise curves so the cocoa butter sets into a stable crystal.
Poured molten and left to set overnight, for a glossy face and a clean snap.
Batch No. 014 is bottled at sixty bars. When they're gone, they're gone.