Single origin dark chocolate made from cacao sourced by Uncommon Cacao from the Alto Beni region of Bolivia. The chocolate is nutty and creamy, reminding us of hazelnut latte. It has very low astringency and bitterness and has a very pleasant pine needles aroma.
This is a very interesting cacao because the flavour reacts so drastically to different roast profile. Fossa will release another chocolate made with the same cacao in a different taste profile soon.
The cacao is collected, fermented and dried by the Alto Beni Cacao Company, a joint venture of Taza Chocolate founder Alex Whitmore and two Bolivian brothers, Nelson and Jorge of Invalsa coffee.
All the beans come from small-scale farmers who are paid premium prices for their production. The cacao we use is a hybrid variety also known as Trinitario. The locals call them "Walikeewa", the local Aymara language for "improved", as they are constantly trying to improve the quality every batch.