Goodnow Farm

Goodnow Farms - Boyaca, Colombia 73%

55 g Fine Dark Chocolate
Regular price $42.00 CAD
Sale price $42.00 CAD Regular price

Top Micro-Batch – Plain/Origin Dark Chocolate Bars 2024
International Chocolate Awards - Bronze

This exceptional chocolate bar celebrates the rich flavors of cacao sourced from San Pablo de Borbur, a town in the Boyaca region of Colombia. Historically known for cultivating coca, the area has transitioned to growing cacao, a crop that provides greater security and prosperity for local farmers. This shift has been supported by the efforts of Impulsa Bacao, an organization that invested in a state-of-the-art fermentation and drying facility in the region, ensuring the highest standards for cacao quality.

Impulsa Bacao works closely with the local farmers to select fine flavor cacao, offering prices above the local market rate and overseeing the entire fermentation and drying process in their facility. These strict, carefully monitored protocols help maintain consistency and superior quality across every batch.

Goodnow Farm was the first chocolate maker to craft chocolate using Impulsa Bacao’s beans, and the partnership has been crucial in refining the fermentation process. During their visit, Goodnow’s team met with the farmers and worked directly with Anyi Torres and William Bonilla, the managers of the operations, to provide feedback on test batches. The result is a rich, nuanced chocolate bar that reflects the dedication and hard work of everyone involved in its creation.

Crafted with freshly pressed Boyaca cocoa butter, this bar delivers an intense, single-origin flavor and an unmatched smoothness. As one of the few chocolate makers in the country to press its own cocoa butter, Goodnow Farm ensures that each bite delivers the purest and most refined chocolate experience.

To learn more about the journey to San Pablo de Borbur and the farmers behind this remarkable cacao, visit our Boyaca page. For further details on our approach to fine flavor cacao, direct sourcing, and our chocolate-making process, explore our Fine Cacao, Our Chocolate, and Our Process pages.

Vegan, Gluten-Free, Soy Free

Like coffee beans and wine grapes, different cacao beans have different flavors. By using beans sourced from only one farm or region we’re able to highlight the distinct flavor characteristics of that particular bean. Discovering those flavors is one of the joys of making (and eating) single-origin craft chocolate!

To make excellent chocolate we need to start with excellent beans. We’ve traveled throughout Latin America searching for the most flavorful beans, and have direct relationships with the farmers who grow and harvest them. By dealing directly with farmers we’re able to ensure we always receive the very best beans, which in many cases are fermented and dried to our custom specifications. Our direct trade model also allows us to pay significantly more than commodity or Fair Trade prices, and ensure that farming practices are sustainable and labor practices are equitable.

All of our chocolate is made at our 225 year old farm in Sudbury, Massachusetts. We start with cacao beans and sugar, and perform every step of the chocolate making process in-house, including carefully hand wrapping each bar. We’re also one of the only chocolate makers to use our own freshly pressed, single origin cocoa butter in our chocolate. Doing this is time consuming and difficult, but the result is exceptionally smooth and intensely flavorful chocolate.

We believe that great craft chocolate is “true to the bean,” – that the flavors apparent in the bar reflect the flavors hidden in the bean. We invite you to explore our website to learn more about the many steps involved in truly realizing the full flavor potential of single-origin chocolate cacao, from personal sourcing to painstakingly roasting, pressing cocoa butter, conching and more. What you discover will change the way you think about chocolate!

Cacao Beans, Organic Sugar, Fresh Pressed Cocoa Butter

Keep in a cool, dry place, away from direct light and strong odors. Store at maximum
18 ° C in its original packaging

Our chocolate makers proudly refrain from using any artificial stabilizers or preservatives in their products, making their creations more temperature-sensitive compared to other premium chocolates.

To ensure the optimal taste experience, it's advisable to store our chocolates in a cool, dry place where the temperature hovers between 16°C and 18°C. Please refrain from refrigerating our chocolates, as this may cause sugar crystallization due to increased humidity, altering their texture and flavor.

On the contrary, if stored in excessively high temperatures, cocoa butter may separate and form a white film on the chocolate's surface. This loss of cocoa butter can lead to the chocolate drying out and, consequently, a potential alteration in flavor. Your mindful storage practices will help preserve the integrity of our delectable chocolates.

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