Orfeve - 6 Napolitains Collection (Exp. 2025-2026)
$ 9.00 $ 10.50
Compare and contrast the terroirs of these different origins, textures, and cacao percentage. A mix of the following 6 Individually Wrapped Napolitains:
L'Esterre Grenada
Discover the aromatic richness of L’Esterre in this gourmet box four variations of this exceptional cacao: our chocolates L’Esterre 70 and L’Esterre 80 in our traditional Noir de Noir recipe and L’Esterre 75 and L’Esterre 85 in our crunchy, Brut de Noir recipe. Located 150km north of the coast of Venezuela, the island of Grenada is known as the ‘isle of spice’ famous for its plantations of cinnamon, cloves, nutmeg and turmeric. Since 1714, fruity and floral cocoa has been cultivated here, which benefits from the dense and generous volcanic soil. L’Esterre Estate has been owned by the Ramdhanny family for over 70 years. The single estate is located in the northeast of the island, on the outskirts of the rainforest. The family grows cocoa and nutmeg in strict accordance with the rules of organic agriculture and agroforestry, thus maintaining the richness and fertility of the soil. The beans are harvested during the dry season, between November and April, then fermented at the property for 7 to 8 days before being dried in the sun for 6 to 7 days.
Quillabamba Peru
This deliciously creamy Cru de Terroir offers aromas of hazelnut, black fruits, and spices. The small town of Quillabamba is located in the foothills of the Andes, in the South of Peru, only a few kilometers from the famous Machu Picchu. It lies on the banks of the Urubamba river, on the edge of the sacred valley of the Incas. Its forests harbor a rare indigenous variety of cocoa: the Chuncho. Cultivated by a hundred families in the strict respect of organic agriculture and agroforestry, at an average altitude of 1200 meters, this precious cocoa comes in the form of very small beans with delicate and concentrated aromas. Harvested between January and April, it benefits from a gentle fermentation in wooden crates and natural sun-drying under the supervision of Peruvian agronomists.
San Ignacio Peru
San Ignacio 70% from Orfève’s Noir de Noir collection is made from the Puro Nacional nativo cocoa variety, originating from the mountainous region of San Ignacio in the Cajamarca department of Peru. This cocoa is cultivated by local cooperatives at altitudes between 1,000 and 1,250 meters, in a unique microclimate that preserves the genetic purity of the ancient Nacional variety. Fermentation and drying are carried out in centralized facilities under expert supervision, ensuring consistency and exceptional quality in every batch. The flavor reveals warm, rounded notes of acacia honey, ripe banana, and light caramel, resulting in a remarkably balanced profile free of acidity or bitterness.
Alto Piura Peru
This Cru de Terroir is distinguished by a magnificently fresh tone and a subtle fruity acidity supported by spicy and wooden notes. Regarded as one of the birthplaces of original wild cacao, Peru has preserved a rich heritage of native varieties, including the famous white beans called Gran Blanco. Rediscovered in 2008, and since then considered one of the noblest in the world, this white cacao is grown in the Alto Piura Valley in the northwest of the country. Their Gran Blanco beans are grown by a cooperative of small producers, according to the strictest rules of sustainable development and fair trade. Located at less than 800 meters above sea level, the plantations are exclusively worked using organic farming methods. Made in both Brut de Noir recipe and Noir de Noir recipes.
Ingredients
Brut de Noir: shelled cacao beans, raw cane sugar, Noir de Noir: shelled cacao beans, raw cane sugar, cocoa butter, whole cane sugar
Allergens
Vegan. Soy, gluten, dairy, egg and nut free.
Storage
The product should be stored in a cool, dry, odorless, and at a temperature between 14 and 20 C.
Net weight
70g / 2.47oz
