We were one of the first craft chocolate makers to use Guatemalan beans, and we’re delighted that the region is now on the map for specialty cocoa. This bar represents an unfolding chapter in global chocolate history; we are honored and humbled to be a small part of the story.
Not only is this the first Cahabón bar we’ve crafted since 2020, but Cahabón is the first cocoa origin we’ve profiled at our small Valencia Street factory since resuming operations this year (after shutting down in early 2021). Nate was challenged with reopening our production floor, and learning new ways to make chocolate. Here, he lowers roast time and temperature to mellow the beans' roasty notes, and bring out complex, nutty flavors.