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In Colombia, cacao is grown at elevations as high as 3,000 feet (~1,000 meters) primarily in the north-central part of the country. Hot, tropical climates and beautiful shade trees combine in the San Vicente de Chucuri Valley, roughly 500 miles north of the Equator, to create excellent conditions for growing high quality cacao.
Guittard carefully selects Trinitario type cacao beans from this region to make E. Guittard Chucuri 65% Cacao Bittersweet chocolate. Long, slow, deep chocolate flavors are accented by pleasant hints of peppery spice. It makes an especially nice pairing with Colombian coffees and peppery Pinot Noir wines.  |
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