70% Guatemala | coconut sugar
Chocolatey, fruity, maybe even slightly spicy. . . all in one. (Just like you.)
Our 70% Guatemala inspires us to "stew, not chew," as a whirlwind of bright, tart and still deeply chocolatey flavors slowly unfold the longer we let each nibble linger.
With only two ingredients – organic cacao and organic unrefined coconut sugar – the beauty of the bar comes from the slow melting action of the cacao's naturally-occurring cocoa butter. Take a bite of a single square, maybe one or two more if you're feeling antsy, then let the flavors swirl.
For the extra adventurous: set a timer for 8 minutes, and note down the first few words that come to mind with each two-minute interval. Then, for round two (on the same day or a separate sitting), do it again. How do the results evolve? How do you find your real-time impressions may reflect your environment – spatial-physical, emotional?
Organic cacao, organic cane sugar.
Made in a fully vegan, gluten-free facility powered by 100% renewable wind energy.
Cacao Verapaz, under the Uncommon Cacao umbrella, has made a significant mark in Guatemala's cacao industry. As a certified B Corp, they initiated a substantial shift by exporting specialty cacao from the country's independent growers, starting their work in Cahabón in 2015. Their focus wasn't just on the cacao but also on the people behind it, particularly the small-scale farmers who were often overlooked and underserved, forced to sell their cacao to middlemen known as "coyotes."
Identifying this disconnect, Cacao Verapaz took a decisive step in 2022 by establishing the "Acopio" – “gathering” in Spanish – a centralized facility in Cahabón dedicated to fermenting and drying cacao. This wasn't just a business move: the Acopio soon brought together 309 producers, all certified organic, creating a community committed to quality and sustainability.
What's special about the cacao here is its intense chocolate flavor paired with a bright, sometimes tangy fruitiness – a testament to the varied plant genetics and refined post-harvest practices at Cacao Verapaz. The recent harvest brought us notes of chocolate ganache, raisins, and the occasional hint of black pepper — a fun opportunity for us to highlight unfolding flavor combinations in each batch. The depth of flavor we aim to bring forward is also a testament to the rigorous quality control during the beans’ post-harvest stage, with a dedicated lab in Cobán ensuring that each batch meets the highest standards – from temperature monitoring during key stages of fermentation, to specific protocols for flavor and cut tests.
At its heart, Cacao Verapaz's approach touches more than cacao production. It's about pioneering change in the industry, empowering local communities, and a steadfast commitment to delivering a product that upholds ethical standards throughout the supply chain.
