We are pleased to showcase bean to bar chocolate from:
Cacao Hunters, A. Morin, Auro, Heinde & Verre
Cacao Hunters (Colombia) Sierra Nevada 64% is a bean to bar maker in Colombia that works with local farming communities to showcase chocolate different terroir in the country. Cacao Hunters goes above and beyond to help empower local farmers and educate them on different techniques and sustainable farming practices. Colombia has a variety of heirloom cacao varieties, and Cacao Hunters works to preserve the unique flavors from each origin. This Sierra Nevada bar has hints of red berry, citrus and a touch of cinnamon.
A. Morin (France) Equateur Esmeralda Noir 70% is from a 4th generation chocolate maker in Donzère, France. They have spent year cultivating relationships with their cocoa producers and farmers to create their line of single origin chocolate bars. This chocolate is made with a unique cultivar grown exclusively in Ecuador known as Nacional. This chocolate is floral, spicy and has hints of green nuts.
Auro (Philippines) Reserve Saloy 70% is crafted from a reserve collection of beans of a single estate. Auro has three Reserve bars from three local Filipino estates, Saloy, Tupi and Paquibato. The Saloy estate is located between tropical mountain forests, with fresh spring water flowing through its lush farms. This 2018 harvest had complex tropical and berry fruit with notes of bergamot and cherries.
Heinde & Verre (Netherlands) Bold Bali 71% chocolate is aged up to two years. A layered flavor profile is achieved by blending chocolate of different aging stages. A profound yet mild chocolate with distinctive flavor impressions of dried grapes, rustic tones of sandalwood and the typical deep Indonesian chocolate flavor. Heinde & Verre is a relatively new chocolate maker on the scene, but their meticulous attention to craft and ingredients and Dutch tradition makes for a unique selection. All their chocolate bars are sweetened with Dutch beet sugar.