Here's a description of the E. Guittard variety that I swooned over.
The Ecuador Nacional cacao bean is a unique trinitario
whose history is associated with the older cacao plantations in
Ecuador. It has become a variety in its own right over a long period
of time due to its uniqueness. It has traditionally been used as
a key flavor bean in dark chocolate blends. Alone, Ecuador Nacional
produces a chocolate that has strong, green herbal qualities, a
spiciness, is more astringent than other cacao beans, and has no
acidity. The flavors of Ecuador Nacional linger long in the mouth.
Use this chocolate in desserts that have high butter and cream contents.
[or just eat little bits of it until you pass out from joy.]