Discover the vibrant and layered flavors of our single-origin 65% Dark Chocolate crafted from heirloom cacao grown in the Alto Beni region of Bolivia.
This bar opens with an intoxicating aroma of raisin, cinnamon, and rich cocoa, followed by a first impression of deep brown-sugar sweetness. As it melts, tangy tropical fruit and dark rum emerge, balanced by gentle citrus zest, cured tobacco leaf, and a panorama of savory nuts. The acidity is lively yet controlled, and the bitterness and tannins provide just enough structure to keep the chocolate engaging and beautifully complex — all anchored by a truly delightful chocolate core.
This cacao comes from the Alto Beni region, home to rare, locally evolved Trinitario varieties preserved through the persistence of smallholder farmers. After the Flor de Cacao fermentation center was forced to close in 2015, production went dormant for eight years. It was reopened through renewed partnerships with aging farmers who have protected and refined these genetics for decades. This special lot represents the efforts to preserve genetic diversity and heirloom cacao traditions, including selections made by master grower Felix Paredes on his three-hectare farm.
Available in .5oz and 2oz bars, ideal for a personal indulgence or as a unique gift.
Discover the vibrant and layered flavors of our single-origin 65% Dark Chocolate crafted from heirloom cacao grown in the Alto Beni region of Bolivia.
This bar opens with an intoxicating aroma of raisin, cinnamon, and rich cocoa, followed by a first impression of deep brown-sugar sweetness. As it melts, tangy tropical fruit and dark rum emerge, balanced by gentle citrus zest, cured tobacco leaf, and a panorama of savory nuts. The acidity is lively yet controlled, and the bitterness and tannins provide just enough structure to keep the chocolate engaging and beautifully complex — all anchored by a truly delightful chocolate core.
This cacao comes from the Alto Beni region, home to rare, locally evolved Trinitario varieties preserved through the persistence of smallholder farmers. After the Flor de Cacao fermentation center was forced to close in 2015, production went dormant for eight years. It was reopened through renewed partnerships with aging farmers who have protected and refined these genetics for decades. This special lot represents the efforts to preserve genetic diversity and heirloom cacao traditions, including selections made by master grower Felix Paredes on his three-hectare farm.
Available in .5oz and 2oz bars, ideal for a personal indulgence or as a unique gift.
Ingredients: cacao, organic cane sugar, cocoa butter
