The “crus” come from individual production areas and, like grapes, are the product of a particular climate and
sunshine in a particular region and have their own individual characteristics and distinctive flavours. They are the
most immediate and “wild” expression of the cocoa bean. The raw material arrives pure, the aroma has a bite of
strength and the acidity of the flavour is intense, giving way to a clean, fresh aftertaste. The crus come from
individual plantations: Venezuela and Madagascar provide a “trinitario” whose genetic makeup contains more that
85% 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 best
exemplify the characteristics of each type of tree, selected and cultivated along precise lines by the producers in the
countries of origin.

Amedei’s I Cru chocolates are a journey tracing the tracks of cocoa’s oldest varieties, grown on individual plantations
and crafted according to the customs of their lands of origin. This captures their wildest essences for a taste
experience forging new frontiers.

Trinidad:
Aromas: Aroma of cocoa powder and Cuban Partagas cigar, freshly removed tomato stalk, raindrenched rail tracks
and sleepers.
Taste: Clean snap, flavour of walnut, vanilla persimmon 0sweet and slightly unripe1, with vague hints of wood and
bark. A persistent chocolate, imposing but never aggressive.