How the flavour changes when the ingredients don’t.
When it comes to flavour notes, cacao beans and chocolate are very similar to grapes and wine. The flavour of our chocolate is influenced by the environment where the cacao beans are grown - that’s why each bar has a distinct taste, despite being made from the exact same ingredients.
The Chuncho variety of cacao bean is found primarily in the Cusco region of Peru and features a diverse fruit flavour profile, higher fat content, and a lower percentage of tannins. The Chuncho bean has come to be described as its own genetic variant of cacao as it’s been isolated in the Cusco region for such a long time.
The original Chuncho bean can be traced down to a special valley called the Urubamba Valley, also known as ‘The Sacred Valley of the Incas’. The Inca tribe would have primarily used cacao to make a drink, by grinding it up and mixing it with spices or fruit juices.
Thanks to the lower percentage of tannins found in the Chuncho bean, and the environment of the Cusco region, the Chuncho beans feature subtle fruity flavour notes.
TASTING NOTES: FUDGE, PASSIONFRUIT, RED BERRIES.
Peru
Nahua Cacao is a cooperative that works closely with 240 smallholder cacao farmers from the northern plains of Costa Rica, sourcing pods from native trees, which tend to be a mix of Trinitario and Criollo. The northern plains region falls between the Arenal volcano and the border shared by Costa Rica and Nicaragua, with many plantations residing in areas with volcanic soil.
Nahua found that the indigenous communities in northern Costa Rica had a lack of knowledge of the best practices in cacao tree management and harvesting. Nahua has since helped smallholders increase productivity, access financing, reach international markets, and preserve the natural environment of the region.
The Guatuso region, characteristically occupied by volcanic soil, imparts a tangy, yet sweet flavour to the beans grown in the area.
TASTING NOTES: BITTER, ALMOND, CARAMEL
Costa Rica
The Kokoa Kamili fermentary works with nearly 3000 smallholder farmers from the Morogoro region of Tanzania, most of whom farm between 0.5-2 acres of cacao. Kokoa Kamili pays their farmers well above the market rate for their ‘wet’ cocoa and conducts its own fermentation and drying. By taking over the fermentation and drying process, Kokoa Kamili makes more consistently higher quality cocoa beans, simultaneously reduces the farmers’ workload, and provides them with greater compensation.
Before Kokoa Kamili’s founding, a single buyer dominated the area, paying farmers much less than they deserved, while leaving them with no other options. Historically, farmers in the Kilombero Valley received some of the lowest prices for cacao in the country, but in the first year alone, Kokoa Kamili paid the Kilombero farmers the highest rate for their cacao in the country.
The Morogoro region is known for bitter, citrus flavours that develop on the beans.
TASTING NOTES: CITRUS, CHERRY, COFFEE
Tanzania
The single-origin Arriba Nacional Ecuadorian cacao beans we use are one of the few fine aromatic beans in the world. These beans are of the highest quality and are renowned for their strong, unique aroma, and their rich and smooth flavour. Our suppliers work directly with cacao farms in Ecuador and promote fair trade and sustainability. The fermenting process, washing, and drying processes are all done with care to maintain the bean’s naturally rich flavours and high antioxidant properties.
TASTING NOTES: FUDGY, ALMONDS, TROPICAL FLOWERS
Ecuador
Aroco and Cholaca are two cacao producer companies that partnered together to create what has been recognized as word-class cacao. They work directly with the farmers of the Tolima department of Colombia. By working with the farmers of the region directly, they can guarantee they are treated and compensated fairly.
They utilize cacao traditions that are hundreds of years old, but they also incorporate new technology for certain processes. Their techniques allow them to consistently produce a very high-quality product. Their goal is to benefit their community by improving the lives of the indigenous farmers of the area, and by changing the way cacao is produced to better preserve their forests.
Deep Fudgy Chocolate, Nuttiness, Light Walnut