There is a lot of talk about origin, terroir and identity in chocolate. In this insight, we shed light on 'origin', talk about 'terroir' and dive deeper into the meaning of our tagline 'cacao with an identity'.
The so-called 'Theobroma Cacao' is always in the spotlight. But deep in the Amazon Forest, we ran across the rare 'Theobroma Bicolor'.
The Story of a Young Woman Who Revived the Family Cacao Hacienda
Today the origin label (GI South Bahia) is associated with reliable sourcing and sustainable cacao.
Recently Thailand appeared on the specialty cacao radar, and suddenly gained popularity in the artisan chocolate scene as the next interesting origin.
What makes certain Nicaraguan cacao so special?
Part II of our Ecuadorian Adventure in which we will unwrap a sweet, savory surprise...
Our love affair with chocolate is much older than we thought; recently discovered traces of cacao on ancient pottery suggest it started in the rainforests of what is now Ecuador some 5 500 years ago.
As Albert Einstein once said, “Assumptions are made and most assumptions are wrong.” In the world of cocoa, there is the long-standing assumption that decentralized fermentation can never produce high-quality cocoa. In this newsletter, we want to challenge this assumption and show that there is no unambiguous relationship between central fermentation - good cocoa and decentralized fermentation - bad cocoa.