Naive - Dark Chocolate - Cacao Sierra Julian

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What is Nano_Lot? 
Nano_Lot cocoas are available on an extremely limited basis and consequently only at specific times of the year, meaning once they are gone, they are gone. Those that Naive has chosen to feature boast the highest ratings, are of rarest quantities and provide a unique tasting experience. We strongly believe that these are the world's best cocoas because of the amount of R&D given to them.
Sierra Julian is small but utterly an important plantation. Recent studies performed by a local research team, identified some very interesting heirloom cacao genetics grown on Sierra Julian's farm. This study proved that Salvador has rare, old and unique cacao heritage too. These findings were noticed and ignited international initiative to rehabilitate the old farm so we could introduce this Salvadorian heirloom cacao to the eaters like yourself. 
So... this new nano lot from unique origin of San Salvador. Finca La Sierra (hereby Cacao Sierra Julian) is located in San Julian, Sonsonate and it's more than 60 years old. In 1972, it was acquired by the family Portillo but the plantation existed long before this acquisition. We are talking about some old and rare Salvadorian stuff here! This tiny batch of 25 kg it's all we've got folks. It is the smallest batch we ever did and equals to 450 previous bars... Scarce cacao at its best!


Pod: Trinitario blend
Bean: Sierra Julian's cacao contains 28% of lilac beans and 14% white. This special batch is 50kg of total volume and is box fermented as a single lot and then sun-dried.
Flavour: Unique flavor profile with fruit jam and buttery cookie notes.
Aftertaste: Slim film of chocolate covers the tongue for around 5 minutes.


nanolot cacao*, cane sugar*, pure cacao butter*. Cacao min. 70%. May contain traces of milk, sesame or nuts. Keep in dry and cool, max 18 degrees Celsius.
Weight: 57 g

Maker Description

In a little town on the Eastern side of Lithuania, Naive Chocolate makes outstanding bean-to-bar chocolate. Each and every morning, the chocolate master carefully roasts fresh cacao beans whose delicious aroma gently awakens the residents of the town. Just as they were hundreds of years ago, cacao beans are slowly rolled and conched to release their extraordinary bouquet of fruits, nuts and flowers in a delicately finished chocolate bar. These handcrafted bars are later stored to mature and form a complicated array of tastes and seasonings. Two key principles are most important to Naive. First, the maker only works with the best ingredients in the world. Second, they seek to become world-class craftsmen in working with this type of exquisite production. Naive makes chocolate in ways that help to reveal the character of a particular cacao bean. The chocolate is finally born after a meticulous analysis of taste, colour, smell and texture.