Birdsnake Bonanza

The latest single-origin bar from Birdsnake is this rich and punchy Colombian 70%. Made with cacao from the Colombian Caribbean coast. The area Cordoba has seen illicit crops and armed conflict but is now home to nearly 200 small holder cacao farms. There are about 18 farmers who make up the Ralito "micro-region" where cacao is grown in the sustainable agroforestry model.

Chocolate maker Fred describes the flavours as "black Forest cake, mulberry, toasted almonds".  What do you taste?

The BirdSnake Ecuador bar is made with beans from the Hacienda La Victoria estate in the Guayas region.  Beans are fermented in the traditional tiered boxes for 5 days and dried for 2 weeks. Let the chocolate melt in your mouth and look for flavours of raspberry, jasmine and orange - It all comes from the cacao!