Why does the flavour change
when the ingredients don’t?
DID YOU KNOW:
When it comes to flavour notes, cacao beans and chocolate are very similar to coffee, 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.
Our Peru chocolate is made with Chuncho cacao sourced from a single plantation in the Salitral region of Peru. Chuncho cacao is considered one of the oldest and most distinctive cacao varieties in the world and is naturally lower in tannins, which contributes to a smoother, less astringent flavour.
The unique environment of the Cusco region gives this cacao its bright, fruit-forward profile. The flavour is naturally tart with a clean finish, often surprising people who expect dark chocolate to taste heavier or more bitter.
You might even think fruit has been added, but the flavour comes entirely from the cacao itself and the region it’s grown in.
This chocolate highlights how different cacao origins can be, and how expressive dark chocolate can be when it’s made with care and simplicity.
TASTING NOTES: FUDGE, PASSIONFRUIT, RED BERRIES.
We source our Ecuador chocolate from Hacienda El Castillo, a cacao and mango plantation in San Isidro, Ecuador. The cacao used is Arriba Nacional, one of the world’s most respected fine aromatic cacao varieties.
These beans are known for their naturally rich aroma and smooth, rounded flavour. When roasting, the cacao fills the space with warm, comforting notes that often remind us of baked apple pie.
Our suppliers work directly with cacao farms and prioritize fair trade and sustainable practices. From fermentation through drying, each step is handled with care to preserve the bean’s natural character and depth of flavour.
This chocolate is expressive without being overpowering, making it approachable for people who want a dark chocolate that feels balanced rather than intense.
TASTING NOTES: FUDGY, ALMONDS, SUBTLE TROPICAL FLORALS
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
