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A single estate crop hailing from Muisne, a costal town within the Esmeraldas province of Ecuador. This coastal area is covered in rainforest, tropical vegetation and mangrove trees, producing beautiful cocoa beans. The resulting chocolate displays a lovely balance of red grape and honeycomb.Honduran farmers have been cultivating cocoa for over 3,000 years. You know what they say….Practice makes perfect, or pretty darn close. While Honduras produces low quantity (so it's super special) quality is consistently top notch. This organic farm, accessible only by boat has retained sustainable farming practices since its inception.The beans are rotated every 4 hours during fermentation resulting in a consistent and balanced bean. Roasting is adapted to retain buttery brown sugar, toffee and earthy even tannins.
The Ucayali River is the main headstream of the Amazon River. Ucayali River Cacao is a central fermentary that works with cocoa farmers along the Ucayali River outside of the Peruvian city of Pucallpa. Ucayali River Cacao has partnered with USAID and Alianza Peru to give local farmers access to an alternate market to cocaine. Working with around 400 smallholder farmers with one to three hectares of land each, Ucayali River Cacao buys wet cacao at a premium price. The resulting chocolate is mouthwatering after being roasted to highlight notes of fudge and cashew.
Rio Claro is located in Southeastern Trinidad and the area's farms are well suited to grow a wide range of crops – the many small streams, ponds, hills and trails make this possible. Crop rotation is popular among many of the traditional cocoa, citrus, banana and coffee farmers.These Rio Claro Microlot farmers adhere to the best practices in cocoa harvesting, fermentation and drying, and as a result produce consistent high-quality, uniquely flavoured seeds. Tasting notes include luscious layers of lemon meringue and mandarin.
This Trinitario / Criollo hybrid is grown in the Mekong Delta region of Vietnam. This microclimate is famous for its dense agriculture and fertile soil. The resulting chocolate is incredibly complex, starting with a strong classic cocoa flavor with finishing with allspice, banana and cinnamon.
Anamalai is the name of the farm from which this vibrant cocoa is grown. They have a herd of cows to help with land management (weeding and compost) and utilizes a drip water system to adequately irrigate the farm. Using a 5-tired wooden box system, the cocoa is first fermented, then sun-dried on raised beds.
Matasawalevu cocoa comes from Vanua, the second largest of the Fijian islands. In Northern Fiji, on one-hundred acres of ferial land, in the hills of Dreketi, Macuata Arif Khan started a project started by as a way help cocoa farmers in Fiji have a better connections to craft chocolate makers. Traditional techniques are used post-harvest resulting in some of the world’s highest quality cocoa. The Matasawalevu cocoa was named one of the top 50 best cocoa beans by the International Cocoa Awards.