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Ecuador Large Flowered Chocolate bar 1 oz., 24 breakaway pieces, One gram serving size.

Roasted for 15 minutes per pound; de-shelling 69 ounces of cocoa beans: eight  hours & 33 minutes; grinding: 6 hours; the temperature/humidity were 79/50; environmentally, and the percentage of Sucanat: 10%. Produced on April 12th, 2026, and its batch number is 305.

Roasted for 15 minutes per pound; shelling 69 ounces of cocoa beans took 8 hours & 33 minutes; grinding: took 6 hours; the temperature/humidity were 79/50; environmentally, and the percentage of Sucanat: 10%. Produced on April 12th, 2026, and its batch number is 305.

The Philippine Sawata: comes in either plain, pistachio, or cashew.

Processing details
 roasted for 10 minutes per pound; shelled for 1 hour and 46 minutes; oxidation: 3 hours; temperature 69° and humidity 30, on May 2nd 2026 batch number 307, was 27 oz and the percentage is 85 percent.

What's so special about Sawata?

It's noteworthy for its world-class cacao, having produced globally recognized, award-winning cacao beans. Located in Davao del Norte, local farmers utilize sustainable intercropping and organic farming practices that produce distinctive, high-quality beans with tasting notes of dried fruit and yellow berries. This from the Cacao of Excellence website.

Calinan, a bustling District in Davao City, is renowned as the agricultural gateway to Mount Apo's uplands. It is celebrated globally for its high-quality cacao and durian production, and as the home of vital ecological and cultural sanctuaries.
Processing highlights roasted for 10 minutes, shelling: 1 hour and 37 minutes, oxidation 3 hours, temperature/humidity: 69/30, batch 27 oz at 85% produced May 2nd, batch 307.