The Ecuadoran chocolatier Pacari uses organic Arriba Nacional cacao varietal beans, in this case from a single region, the Esmeraldas region on the north coast of Ecuador. The ingredient listing looks good, cacao beans, evaporated cane juice and sunflower lecithin. The cacao content is at 60%. They control all steps from pod to bar.
How does it taste? The bar snaps well, is very dark in colour, and smells fruity. The chocolate melts well in the mouth, and has a good aftertaste, but suffers somewhat because of the taste of cane sugar that underlies the not strong flavour of this bean. The bar cost me $3 (for a 50 g or half-size bar) at a health food store, and I enjoyed eating it (as I do most Ecuadoran chocolate.