LetterPress Tranquilidad Bolivia 70%
LetterPress Tranquilidad Bolivia 70%
Weight: 57 g
Bean to Bar
Bean to Bar
Direct-Source Cacao
Direct Sourced
Woman Owned
Woman Owned
Tranquilidad is wild-harvested cacao from Bolivia and fermented by world-renowned cacao expert Volker Lehmann. The Heirloom Cacao Preservation Fund had these beans genetically tested by the USDA and it's been verified 97.3% Boliviano, also known as Beniano cacao. You've heard of Criollo, Nacional, Porcelana? Beniano is in a class all it's own.
Tasting Notes: Buttercream, espresso
Ingredients: Cacao Beans, Organic Unrefined Cane Sugar, Organic Cocoa Butter
For the first time, they're releasing a bar that required not only new packaging, but a new mold. Their first custom mold since they started nearly six years ago, with the incredibly detail-oriented team at Micelli in New York.
Manufactured in a facility which also processes dairy
Trace Dairy
Manufactured in a facility which also processes peanuts
Trace Peanuts
Soy Free
Soy Free
Manufactured in a facility which also processes treenuts
Trace Treenut
No animal products, and vegan sugar or alternative sweetener
Vegan+
Gluten Free
Gluten Free
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Maker
LetterPress Chocolate Country
United StatesCacao Origin
Bolivia
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A CURATED SELECTION
A diverse selection of the best, ethically made chocolate, from over 60 fine chocolate makers.
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HOW WE SHIP
If it’s warm we ship with eco-friendly insulation and ice packs.
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INTERNATIONAL SHIPPING
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Maker
LetterPress ChocolateLetterPress Chocolate was cofounded by David and Corey Menkes in Los Angeles, CA. They founded LetterPress with the purpose of paying cocoa farmers a a premium for quality, sourcing their cacao through direct trade, and working with partners such as Uncommon Cacao, Meridian Cacao. Quality above quantity with as few ingredients as possible to make the best chocolate possible is their mission. On the inside flap of every bar is their favorite quote from Benjamin Franklin: “The bitterness of poor quality remains long after the sweetness of low price is forgotten.”
Cacao Strain
BenianoThe native wild-grown cacao of Bolivia, Beniano is perhaps better known as nacional de Bolivia or even cacao silvestre. That’s because this strain grows wild along the upper part of the Río Bení in northern Bolivia; locals collect pods via canoe, as they ripen. The further south you go, the more indigenous genetic material the fruits tend to contain. Beniano have relatively small pods, meaning less yield per fruit, and a sweet, nutty, and fruity flavor. The overall rich and balanced character of the beans means that even slight changes in fermentation or roasting can cause a huge difference in the final taste of a product, resulting in an overall crowd-pleasing cacao.
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