Story

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 the unique tasting experience. We strongly believe that these are the world's best cocoas because of the amount of R&D given to them.

Don Epimaco Ulloa was raised in his father's cacao plantation and at the age of 20 he acquires his own land in Vistahermosa, the Meta Department. Soon, all the region was occupied by guerrilla rebel group so Don Epimaco had to abandon the cacao and was forced to shift to coca leaf, core material for producing cocaine, production instead. In 2011, the Colombian National Army eradicated all coca plants and Don Epimaco was able to return to his old passion - the cacao cultivation. Old and niche varieties are being propagated in small volumes in his unique cacao plantation today.  

Don Epimaco specialising in organic agriculture, cacao genetics and experimental post-harvesting techniques. He developed a unique fermentation method with longer anaerobic phase so his cacao results in distinctive one of a kind flavour profiles. He ferments his cacao in wooden cubic boxes and dries it on PVC beds covered with a transparent plastic tunnel. Don Epimaco has also invested a lot of his time to rescue and preserve ancient cacao varieties otherwise bound to disappear. He has dedicated an entire lot of his land for the cultivation of ancient hybrid cacao trees, which he selects and propagates in his own farm with great precision and care.

Features

Pod: The Colombian Regional Clones and the Universal Trinitario varieties are divided into clusters of similar sizes, shapes and chemical compositions. The hybrids are selected and processed separately from the exclusive stuff. This allows obtaining homogeneous microlots with a high percentage of well-fermented beans and distinctive flavour profile.

Bean: The beans with the genetic material of ancient cacao varieties. Its' profile is rich in its' complexity, with deep and dark berry notes that mary clean chocolate notes developed through Epimaco's unique fermentation model.

Flavour: Combination of many subtle flavours and aromas, including dried banana, elderberry, a little bit of roasted buckwheat and brownie flavours too.

Aftertaste: Clean and short, up to 4 minutes. 

Quality: Slightly bitter but with very little astringency although with a little bit of dry mouthfeel.

Ingredients 

cacao, sugar, cacao butter.

Weight: 55 g

Maker Description

Each and every day Naive Chocolate makes outstanding bean-to-bar chocolate in a tiny town of the Eastern side of Lithuania.