Years in the planning, very pleased to announce the availability of our Zapotal superfine Ecuadorian blend.   3 superb microestates combine their picolots to ferment and dry together under the watchful eye of a third generation, son of a son of a master fermenter.  
 
Profile is deeply chocolatey.  You can roast it to bring out the fruit, or the nut... light or dark roast, you'll make chocolate with a comforting caramel chocolate soul.  Not easy to burn, but still responsive to your input, it's a lovely cacao we first tasted 10-14 years ago in Canada.  It took us time to organise a delivery, Brexit, Covid and the cocoa crisis did not make things easy for us, but here it is.