For a little bit more info on where the cocoa beans I use come from, along with how they were handled before being turned into chocolate-
Coban, Alta Verapaz, Guatemala
- Flavor profile: toasted almond, chocolate cake, cherry
- Intercropped with: chili, cardamom, cinnamon, timber, fruit trees at an avg. altitude of 2,100 feet
- Fermented in wooden boxes
- Dried using a combo of bamboo decks, drying patios and greenhouse dryers
21 Degrees Estate, Kahalu'u, Hawaii
- U.S. grown cocoa beans!
- Single- estate beans from the windward coast of Oahu
- Intercropped with: starfruit, coconut, turmeric, breadfruit, kukui
- Fermented in banana leaves
Costa Esmeraldas, Ecuador
- Flavor profile: roasted nuts, tamarind, toffee
- Northwestern coast of Ecuador, hot, humid and semi- arid climate, short wet season
- Intercropped with: timber, fruit trees
- 5 1/2 day fermentation process
- Flavor profile: fig, chocolate cake, red bean paste
- Intercropped with plantain, avocado, zapote, corn, yucca
- Fermented in wooden boxes
- Provided by GoGround Cocoa
- Southwest India's Kerala region
- Intercropped with: papaya, coconut, cardamom, jackfruit, nutmeg, black pepper, and mango
- Slightly lighter roast to create an extremely balanced, refreshing, and nutty cashew taste
