Batch 8 & 9
78% Piura, Peru
Continuing with our Batch 7 experiment, we dialed up to 78% and added a bit more heat during the roasting process. The classic black cherry
Piura notes is subtle, combined with a bittersweet chocolate finish.
black cherry, bittersweet chocolate
73% Piura, Peru
We normally run Piura at 70%. It's a staff favorite, and we had been experimenting running it at higher percentages. We revived a couple
of sacks from the 2017 harvest, and decided to give it a try at 73%. You’ll taste the classic black cherry note in Piura with slightly
less sweetness than our normal Piura at 70%.
This is a higher percentage test batch of our beloved Piura beans. Running at a higher percentage accentuates the naturally found higher fat
content of these beans.
smooth, creamy, red fruit, bitter
These beans are from Sierra Nevada, a northern part of Colombia. Considered ultra–premium, and winning awards for makers using these beans, we wanted to
try our hand at processing these at 75%.
smooth with a hint of fruit and a pleasant cacao finish
72.5% Central America
Batch X beans is a blend from Central America, including Belize, Costa Rica, Guatemala, Honduras and Nicaragua. This is a micro batch with a complex favor
profile with notes of red & stone fruit, raisin and smoke with a cocoa finish. Each time you taste it, you want more!
red & stone fruit, raisin and smoke with a cocoa finish
Batch 5 beans come from Maya Mountain Cacao in Belize. Their mission is to improve Belizean farmer livelihoods by directly connecting smallholder farmers
to the specialty chocolate industry. When processing this organic cacao, we found it balanced out with sugar in the high seventy percentages, producing a
creamy dark bark with our traditional two ingredient method.
dark red fruit, a touch of smoke and a hit of herb and tea
With batch 4 we wanted to experiment with an extended aging process. It's common to hear about aging chocolate before it's final temper,
and we wanted to see first hand how this would effect a finished bar. Made with Trinitario cacao from Nicaragua, this bar was aged for 13
months before temper. The final bar is slightly more mellow and a bit creamier on the mouth.
smoky sourdough with a strawberry finish
The cacao from this bar come from the souhern region of the state Bahia, on the east coast of Brazil. This region is one of the most
bio–diverse locations on earth — rolling hills covered by thick Mata–Atlantic rainforest. The beans used for this bar are organic Trinitario
from a small producer at 100 meters above sea level. The finished bar is well–balanced — decidedly cocoa forward with hints of fruit, smoke
pistachio, blueberry, whisky, cocoa
When we visited Peru, we connected with a community reviving their cacao industry. After tasting more than 60 beans from different farms,
the Criollo bean from Salitral was a clear favorite for its fruit forwardness. The resulting bar was so fruity, it can only be described
stone fruit, raspberry, strawberry