Peru, Quillabamba 70%

 Only 11 left in stock

- CHF -10.30
  • CHF 10.30

Certification | Certification

Dark chocolate

Type of production
Grand Cru

Origin Beans
Peru, Santa Ana, Quillabamba

Origin Chocolate Factory
Switzerland, Geneva .


Fruity: blackberry and blueberry.
Spicy: cinnamon, nutmeg
nuts: hazelnuts

Variety of cocoa
Theobroma cacao L, cv. chuncho
Harvest 2021

Cocoa mass, cocoa butter, sugar.

May contain possible traces of milk, nuts, sesame, gluten and peanuts.


Dietetic labels | Dietary labels

More information

Orfève is based in Geneva and was founded by Caroline Buechler and François-Xavier Mousin. The chocolate factory masters all stages of production from bean to bar Caroline and François-Xavier originally came from the watchmaking world, which explains the Orfève brand's watchmaking identity. From the name to the design of the tablets, a number of nods to the world of watchmaking make up the brand's originality. The two craftsmen also believe that the beans are real jewels and should be treated as such. The founders therefore apply extraordinary meticulousness and precision to every stage in the design of their bars. The beans are carefully selected by Orfève and come from the finest terroirs and varieties on the planet. Most of the plantations used by the factory are farmed organically and in agroforestry. Orfève maintains production methods that are faithful to ancient practices. They are also traditional and gentle in order to preserve all the originality and nobility of the fine cocoa used in production. What's more, the factory produces 100% origin and vintage bars to showcase the different varieties of cocoa. The result is Orfève's pride and joy: a unique and authentic Swiss chocolate. Orfève chocolate soon attracted chefs such as Dominique Gauthier and Yoann Coiffard at Le Chat-Botté, Benjamin Luzuy at Café de la Plage and Svante Forstorp and Jonas Bolle at Natürlich. Each has chosen one of Orfève's flagship products to enhance their recipes. Discover authentic products that aim for nothing less than excellence.


Les variétés de cacao cultivées sont Criollo et Chuncho. Les cultures de cacao représentent 300 hectares, regroupant 105 petits producteurs à une altitude entre 600 et 1'200m. Les plantations durables incorporent le couvert forestier local et des citrus. Le protocol de fermentation est différencié entre les fèves Criollo (1 jour de plus) et Chuncho.