The “crus” come from individual production areas and, like grapes, are the product of a particular climate andsunshine in a particular region and have their own individual characteristics and distinctive flavours. They are themost immediate and “wild” expression of the cocoa bean. The raw material arrives pure, the aroma has a bite ofstrength and the acidity of the flavour is intense, giving way to a clean, fresh after taste. The crus come fromindividual plantations: Venezuela and Madagascar provide a “trinitario” whose genetic make up contains more that85% of “criollo”, the ancient cocoa bean of the Maya. Trinidad, Ecuador, Jamaica and Grenada produce a very high quality “trinitario” used exclusively by Amedei. These crus represent the genetic diversity of cocoa beans which exist today, starting from the beans which bestexemplify the characteristics of each type of tree, selected and cultivated along precise lines by the producers in thecountries of origin. Amedei’s I Cru chocolates are a journey tracing the tracks of cocoa’s oldest varieties, grown on individual plantationsand crafted according to the customs of their lands of origin. This captures their wildest essences for a tasteexperience forging new frontiers. Ecuador:Aromas: Toasted cacao, aroma of forest freshness, wood bark and brambles, green tea, strawberry tree honey, exoticfruits /avocado, papaya, mango0, ground pistachio.Taste: Decisive snap, surprises the palate with a sequence of flavours reminiscent of: green tea to pistachio, almondsauce and the fruits already present in the aroma. It closes with a light note of young celery.
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