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.]
Interesting because of the design or the subject or whatever.