The flavor opens with notes of almond, cedar, and wood, followed by a slight astringency that brings to mind pecans. A subtle blackcurrant finish adds a gentle layer of fruitiness.

The origin of this cacao traces back to the forests of Ayacucho, where Don Máximo tends to his six-hectare farm with care and precision — planting, harvesting, fermenting, and drying the cacao himself. Over the years, he’s gathered a small collection of rare varieties, each with its own unique traits.