Crafted with Trinitario and Criollo beans from Venezuelan seedlings brought to Madagascar at the turn of the century. Grown on a family-owned plantation in the Sambirano river Valley they are carefully fermented and roasted to enhance their inherent characteristics. Strong fruit flavors typical of the region with notes of citrus and raspberries.
Ingredients: Cocoa beans, pure cane sugar, cocoa butter and whole vanilla beans
Direct Trade Cacao; Gluten Free; Nut-Free; Dairy-Free; Soy-Free; Vegan
Art Pollard, the founder of Amano, is a chocolate geek's chocolatier. He searches out rare beans with remarkable, complex flavors then tailors each step of the process to their needs, always letting the inherent personality of the bean shape the end result. Located in Orem, Utah at the base of the Wasatch mountain range, Amano remains a small-batch producer with a long (very long) track record of award-winning recognition.
Art prefers to buy his beans directly from local farmers, often paying growers significantly more than the market price despite the absence of a "fair trade" designation.