Guatemalan Bean to Bar Chocolate
The organic cocoa beans used to craft this enticing dark chocolate are grown in the Alta Verapaz region of Guatemala. Unwrapped, the bar releases a fresh aroma of tropical fruit. Once tasted, the chocolate opens up with bright acidity, followed by strong notes of chocolate, banana, and roasted espresso. The finish is tannic, with a pleasant drying sensation on the palate — much like a fine Burgundy.
Net Wt. 2.3 oz
Since May 2012, we’ve been working with a cocoa-farming community in the Alta Verapaz region of north central Guatemala. Recent efforts include partial funding for a Farmer Field School Training program there, as well as other community development initiatives. The goal is to see this farming community grow, within the next three to five years, from an output of a few metric tons to 30+ metric tons of cocoa per year.