True taste is Unroasted
Un-roasted Bean to Bar
Cacao is one of the most flavoursome fruits in the world. These flavours are harnessed in the fermentation, but are often lost when roasted. We work with old and rare varieties of cacao and want to show their true taste, hence keeping them raw and unroasted.
70 % Lachuá Chocolate
sweetened with evaporated coconut nectar.
Grown deep in the jungle of Guatemala, Lachuá is without a doubt one of the most remote and environmentally pristine origins we source from.
Lachuá’s unique environmental conservation efforts and well rounded flavor profile have made this cacao a popular choice for makers around the globe.
The Beans
With a well rounded fruity & creamy profile and notes of espresso, Lachuá’s distinctive flavor captures the creative attention of makers and the taste buds of consumers. Because we do not roast our beans, they maintain their strength, health and rich flavours profile.
Chuncho Urusayhua
Preserving the ancient Chuncho Cacaos in the Urubamba Valley in Peru
Under the shadows of the Apu Urusayhua, Mother of stone, grow the old and sturdy Chuncho trees, some of which are 200 years old. They grow at an altitude of 1.200m, which is highly unusual for cacao. Peruvian Chuncho in its authentic and in its pure form it is hard to find and even harder to source.
Local mythology describes the it as a sacred mountain and Apu is also the local name given to the mountain spirits that guard the land and connect the people to the highest realm. Beneath the heights, the spume and the strong winds of the Apu Urusayhua, lies the lush Urubamba Valley, where local smallholders grow their ancient Chuncho.
The local families are exceptionally proud of their Chuncho heritage and many families carefully harvest beans from their oldest trees to make their own hot chocolate.
Cacao genetic scientists have recently found that the old Chunchos are some of the genetically and aromatically richest cacaos in the world. To preserve the genetic code we only source from selected farmers with old Chuncho trees.
Tasting notes
Dried flowers
cut grass
dried fruit
honey
Grown at the foothills of the Sierra Madre de Chiapas. Fermented and dried with craft, based on a 4000 year old tradition of cacao. Hugo Chavez from Argo Floresta works with 70 small landholder farms to collect this special local blend of cacaos.
This is a bean with a very harmonious profile and notes of spices, chilli, cocoa, sweet fruit and with hints of biscuit. The flavours of the Selva Tabasqueño is indebted to its lush and diverse terroir and its ancient genetic traits.
Ingredients: Cacao beans (80%), evaporated coconut nectar, cacao butter
Crafted with passion. We work with single estate cacao and stone ground the beans for at least 96 hours. Then we sweeten the chocolate with unrefined coconut sugar.
60 g