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70% Echague
$17.50
This limited release batch of chocolate is made with rare cacao beans grown and fermented in the northern Philippine town of Echague (formerly “Camarag”) in the Cagayan Valley province of Isabela. The cacao beans were fermented using special boxes made of Gmelina wood and slow-dried over multiple days by our friends Kuya Earl & Ate…
In stock
Description
This limited release batch of chocolate is made with rare cacao beans grown and fermented in the northern Philippine town of Echague (formerly “Camarag”) in the Cagayan Valley province of Isabela. The cacao beans were fermented using special boxes made of Gmelina wood and slow-dried over multiple days by our friends Kuya Earl & Ate Jessi Ann, resulting in a smooth, creamy chocolate with notes of roasted chestnuts, Black Forest cake and stout beer.
The packaging design is by our friend, Maryland-based designer and educator Ana Mengote Baluca. The colors draw inspiration from the vibrant Camarag flower found throughout Echague, while the pattern reflects the rich indigenous weaves and textiles of the Gaddang and Yogad peoples of the Cagayan Valley.
Additional information
| Weight | 55 g |
|---|---|
| Cacao Origin | Echague, Isabela Province, Cagayan Valley, Philippines |
| Tasting Notes | Roasted Chestnuts, Black Forest Cake, Stout Beer |
| Ingredients | Cacao Beans, Unrefined Cane Sugar*, Cacao Butter* |
| Diet | Vegan, Gluten Free |
