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Tasting notes
Primary Notes: Flowers, tropical fruits and nuts.
Just the facts
Cacao Percentage: 65%
Beans Origin: Esmeraldas Coast, Ecuador.
Diet: *Certified Organic. Gluten-free. Vegan. GMO-free.
Cause: Conserve Cacaos, Help Farmers, Preserve Cultures, Protect Animals, Save Rainforests.
Price (100g):
€4,38
What we are made of
Cacao mass*, raw cane sugar*, Cacao butter*. Cacao solids 65% minimum.
*Certified Organic
CH-BIO-006
EU / Non-EU Agriculture
EU / Non-EU Agriculture
MADE IN SWITZERLAND
Allergen Ingredients:
None
None
Bean Counters
2381kJ/
574kcal41g
25g
39g
34g
6g
0g
- Store in a cool (8-18 °C), dry and odourless place.
Esmeraldas Coast, Ecuador
Preserve the Cloud Forest Home of the Gentle Sloths
behind the bean
Discover
Know Your Bean: Mono Bravo Arriba
The name of the Arriba Nacional cacao is said to originate from “de rio arriba”, meaning upriver. That precisely is how things go down in Mono Bravo nowadays: old and young cowboys of the village elegantly travel over streams and creeks on horseback to bring their exceptional beans to us.
Preserve
Preserve the Cloud Forest Home of the Gentle Sloths
In several village communities, we help to preserve and reforest local Arriba Nacional cacao varieties and provide training in organic cacao growing, fermentation, drying and quality control. In return to our investments, the community of Mono Bravo has already committed 800 hectares of highly biodiverse rainforest as a village forest reserve
Taste
By Ian Matthew Baker
This intriguing recipe is the artwork of the pastry chef Ian Baker. With its dreamy combination of chocolate and coffee, it makes sure that your tastebuds will explode with Bon Bon's dipped in sweet surrender.
Discover
Know Your Bean: Mono Bravo Arriba
The name of the Arriba Nacional cacao is said to originate from “de rio arriba”, meaning upriver. That precisely is how things go down in Mono Bravo nowadays: old and young cowboys of the village elegantly travel over streams and creeks on horseback to bring their exceptional beans to us.
Preserve
Preserve the Cloud Forest Home of the Gentle Sloths
In several village communities, we help to preserve and reforest local Arriba Nacional cacao varieties and provide training in organic cacao growing, fermentation, drying and quality control. In return to our investments, the community of Mono Bravo has already committed 800 hectares of highly biodiverse rainforest as a village forest reserve
Taste
By Ian Matthew Baker
This intriguing recipe is the artwork of the pastry chef Ian Baker. With its dreamy combination of chocolate and coffee, it makes sure that your tastebuds will explode with Bon Bon's dipped in sweet surrender.
Discover
Know Your Bean: Mono Bravo Arriba
The name of the Arriba Nacional cacao is said to originate from “de rio arriba”, meaning upriver. That precisely is how things go down in Mono Bravo nowadays: old and young cowboys of the village elegantly travel over streams and creeks on horseback to bring their exceptional beans to us.
Preserve
Preserve the Cloud Forest Home of the Gentle Sloths
In several village communities, we help to preserve and reforest local Arriba Nacional cacao varieties and provide training in organic cacao growing, fermentation, drying and quality control. In return to our investments, the community of Mono Bravo has already committed 800 hectares of highly biodiverse rainforest as a village forest reserve
Taste
By Ian Matthew Baker
This intriguing recipe is the artwork of the pastry chef Ian Baker. With its dreamy combination of chocolate and coffee, it makes sure that your tastebuds will explode with Bon Bon's dipped in sweet surrender.
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