Batch 5 beans come from Maya Mountain Cacao in Belize. Their mission is to improve Belizean farmer livelihoods by directly connecting smallholder farmers to the specialty chocolate industry. When processing this organic cacao, we found it balanced out with sugar in the high seventy percentages, producing a creamy dark bark with our traditional two ingredient method.BUY
Tasting notes: dark red fruit, a touch of smoke and a hit of herb and tea
73% NICARAGUA (SOLD OUT)
With batch 4, we wanted to experiment with an extended aging process. It’s common to hear about aging chocolate before it’s final temper, and we wanted to see first hand how this would effect a finished bar. Made with Trinitario cacao from Nicaragua, this bar was aged for 13 months before temper. The final bar is slightly more mellow and a bit creamier on the mouth.
Tasting notes: smokey sourdough with a strawberry finish
72% BRAZIL (SOLD OUT)
The cacao from this bar came from the southern region of the state Bahia, on the east coast of Brazil. This region is one of the most bio-diverse locations on earth — rolling hills covered by thick Mata-Atlantic rainforest. The beans used for this bar are organic Trinitario from a small producer at 100 meters above sea level. The finished bar is well-balanced — decidedly cocoa forward with hints of fruit, smoke and nut.
Tasting notes: pistachio, blueberry, whisky, cocoa
70% PERU (SOLD OUT)
When we visited Peru, we connected with a community reviving their cacao industry. After tasting more than 60 beans from different farms, the Criollo bean from Saltral was a clear favorite for its fruit forwardness. The resulting bar was so fruity, it can only be described as juicy.
Tasting notes: stone fruit, raspberry, strawberry
85% PERU/NICARAGUA (SOLD OUT)
There’s a real art to blending and mixing. We wanted to test out a dark profile bar with a blend of Criollo from Peru and Trinitario from Nicaragua. The resulting bar was smokey and cocoa forward.
Tasting notes: smoke, cocoa, pistachio