The beans for this bar come from Hacienda Azul, a single estate just north of Turrialba in central Costa Rica. The cacao trees on the estate grow in a diversified agroforestry system surrounded by jungle flora in a biodiverse habitat. The beans come from six genetic types of trees selected by CATIE—a nearby cocoa germplasm and research institute—that are especially high yielding and disease resistant. These agricultural traits are excellent for producers, but don’t always go hand-in-hand with good flavor. In this case, we’re very excited that they do.
Ryan loves the dynamic range of flavors that are possible in these beans at different roasting temperatures, and he’s produced a very chocolatey bar, and a good introduction to single-origin, two-ingredient chocolate. We taste notes of golden caramel, graham cracker, and dried figs.
Two ounces (56g)
This bar won a Bronze in the 2018 International Chocolate Awards and a Silver in the 2019 Academy of Chocolate Awards.
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.