Two ingredients in every dark bar — cacao and cane sugar.
Farm-gate price printed on the wrapper insert, not averaged.
Shipped in insulated paper. Free over $60 in the continental US.
Tasting panel
Flavour wheel
Fruit3/10
Floral1/10
Nut9/10
Caramel2/10
Smoke7/10
Acidity5/10
Six tasters, blind, three sittings. Scores are the median, not the mean, so one outlier palate cannot move the shape.
Traceability
Where this batch came from
Estancia Cauca Alta
Batch NB-2507-033
RegionCauca Alta Basin
Altitude640 m
VarietyCriollo / Trinitario
Fermentation5 days
Roast16 min @ 128 °C
HarvestMid crop 2025
Farm-gate paid$6.85 / kg dry
Valley section
Roast curve
Wet beans were boxed the day they were cut, turned every 24 hours, then sun-dried on raised beds until they held twelve per cent moisture. Nothing in this record is averaged across harvests.
Nib is cracked bean with the shell blown away, and nothing else. We roast the nib lot hotter and shorter than we do for bars because you are eating it dry rather than melting it — that extra heat builds an espresso-crust edge that reads well against yoghurt or a salad.
Bitter, obviously. One hundred per cent cacao, zero sugar. Use it where you would use a toasted seed.
120 g resealable kraft pouch. Store somewhere dark and it will hold for six months.
Additional information
Weight
0.12 lbs
Cacao
100%
Origin
Cauca Alta Basin
Estate
Estancia Cauca Alta
Altitude
640 m
Variety
Criollo / Trinitario
Fermentation
5 days
Net weight
120 g
Batch
NB-2507-033
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