ADIOSEMAC is a cooperative business owned collectively by the 30 farmer families it represents. They buy beans from each of the families, process them in centralized fermentation and drying facilities, then sell the beans to Cacao Verapaz who export them to Uncommon Cacao who sell them to us. These beans are huge—nearly double the size of a typical cocoa bean—and as a result, they are more difficult to dry and ferment. The quality has constantly improved year upon year, and we are delighted to be working with every partner across the supply chain to bring you this bar.
A few things make this region especially important to us. We were one of the first craft chocolate makers to start using beans from Guatemala in the last decade or so, and we are excited that this region is now on the map of speciality cacao. Elman is this bar’s the flavor profile owner, who makes chocolate in our SF Valencia Street factory. He is proud to develop a bar from his home country from a region very near the birthplace of his father. Read more about Elman and this origin on our blog.
The flavors in the bar are many, but for us, the most prominent include espresso, chocolate mousse, and toasted sesame.
Two ounces (56g)
All of our single-origin bars are made with just cocoa beans and sugar; no added cocoa butter, lecithin, or vanilla. Our chocolate is free of soy, dairy, eggs, and gluten, and it is made in a factory that does not process nuts.