We import single-origin cacao from five small-lot estates, roast in 14-pound batches over a custom-built ball-mill, and stamp every bar with batch and harvest. No soy. No vanilla cover. Just the bean.
A bright, almost wine-like bar from the Sambirano valley. Tart raspberry on the front, dried-mango mid-palate, finish of black tea and dried fig. Roasted long and slow on April 4 — batch SBR-72-04.
72% · MDG
85% · ECU
68% · VNM75% · TZA70% · COL90% · MDGEvery bar carries the name of the estate, the harvest, and the partner farmer who fermented the bean. We pay 2.5× Fairtrade and visit every origin annually. No middleman cooperative — direct trade only.
Each box: one new origin, one returning favorite, one experimental (inclusion or single-estate), and one wildcard. Tasting notes printed on the box, harvest data on each wrapper. First Wednesday of every month.