• Fresco Polochic Valley Medium Roast 70%
  • Fresco Polochic Valley Medium Roast 70%
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Fresco Polochic Valley Medium Roast 70%

Fresco Polochic Valley Medium Roast 70%

Weight: 50 g

$10.00
$10.00
Sale Out of Stock
Reasons to Love

Bean to Bar

Bean to Bar

Direct-Source Cacao

Direct Sourced

Woman Owned

Woman Owned

Our 70% Medium Roast has a subtle earthy note up front with lingering red fruit and caramel notes as the chocolate melts. The medium cocoa roast creates a unique chocolate flavor profile that is different from this bar's light and dark roasted cousins. We use a long conche cycle on this chocolate recipe to create a mellow, subtle chocolate experience. We invite you to experience Polochic Valley for yourself, we think you will be impressed.

Ingredients: cocoa beans, cane sugar, cocoa butter

*Gluten, dairy, nuts and soy free

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Dairy Free

Dairy Free

Peanut Free"

Peanut Free

Soy Free

Soy Free

Treenut Free

Treenut Free

Uses no animal products, but sweetened with non-organic refined sugar

Vegan

Gluten Free

Gluten Free

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    A diverse selection of the best, ethically made chocolate, from over 60 fine chocolate makers.

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Maker

Fresco

Fresco is a small craft chocolate maker in Lynden, Washington. The founder of Fresco, Rob Anderson, releases several combinations of roasting and conch profiles to create different variation bars from the same beans. Anderson, originally a computer scientist, took a trip to Washington and visited a chocolate shop and took a tour which initially sparked his chocolate interest. Since then, Anderson created his own machines to make small batches of test chocolate. While only using three ingredients for his bars; cacao beans, cane sugar and cacao butter, Fresco’s flavor range is uniquely diverse. He chose the name Fresco meaning fresh in Italian, which could translate into fresh taste, fresh ideas, or a fresh approach to chocolate making.

Cacao Region

Alta Verapaz, Guatemala

Alta Verapaz is a department in central Guatemala, with its capital in Cobán. All of Guatemala was at one point a part of the Maya civilization, including the Alta Verapaz region, and most of the area's residents are still part of one of the surviving groups and primarily speak their native language rather than Spanish. The majority of the fine flavor cacao exported from Guatemala comes from the tropical jungles of the Alta Verapaz region via Cacao Verapaz, a specialty cacao exporter based in Cobán, and focused on working with indigenous communities to preserve their native cacao varietals.

Cacao Estate

APODIP

APODIP, or the Asociación de Productores Orgánicos para el Desarrollo Integral del Polochic, is an association of coffee and cacao producers in Guatemala’s Alta Verapaz region. APODIP’s cacao farmers span 35 small communities across the Polochic Valley, and collectively they support and manage the protection of a neighboring forest reserve. The Association’s farmer families are relatively more experienced in the commercialization of coffee, but with the partnership of Cacao Verapaz, they’ve been able to bring their high quality cacao to an international market. The beans not only benefit from uniquely hot fermentation conditions in the valley; there’s also something special about the genetics of cacao in the area, lending a beautiful blend of nutty and caramel flavors to the beans.

Customer Reviews

Based on 1 review
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M
Max
Very versatile

This bar is smooth and blunt, but chocolaty once it melts, and it's not at all bitter or dry. The mold is beautiful, but I keep coming back to this origin and roast because it's one of the most mild dark chocolates I've ever had. When I have a piece with my morning coffee, I never feel guilty that I'm basically having chocolate for breakfast! Maybe one day I'll branch out and try it with a red wine or a whisky or one of those other fancy pairings, but for now, it's become an absolute necessity alongside my americano.