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Cahabón

Guatemala

70 2019

Dandelion Chocolate

Tasting notes: chocolate pudding, Amarena cherry, and espresso

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, and we are excited that this region is now on the map for specialty cocoa. Elman is proud to develop a bar from his home country and from a region very near the birthplace of his father. For him and for us, this bar is a chapter in chocolate history unfolding across the globe and across a generation. We are honored and humbled to be a small part of the story.

Ingredients and Allergens

All of our single-origin chocolate is 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.

Weight

2 oz (56 g)

Learn More

Learn more about our cocoa beans and sugar the region, the farms, and the producers.

About Cahabón, Guatemala

Since 2014, we have been purchasing beans from Cacao Verapaz S.A., a social enterprise and export group that works with primarily indigenous Maya farmers in the Alta Verapaz department of northern Guatemala, one of the poorest regions in the country. In the Cahabón region of Alta Verapaz, Cacao Verapaz works with ADIOESMAC (Asociación de Desarrollo Integral Ox’ Eek Santa María Cahabón), a group of 43 farming families, offering technical support as well as training on processing techniques so that the farmers are able to sell processed beans at a higher price in comparison to selling wet beans.

Dandelion Chocolate has consistently purchased from ADIOESMAC since 2014 and the commitment of the Association and Cacao Verapaz to high-quality cacao is evident. Dandelion was ADIOESMAC’s first international market partner and is proud to have played a key role in growing the cacao industry in this historically important and underserved region.