Terroir Coffee Chocolate Bar - Guatemala
Grown at 1750 meters in the Huehuetenango Region by Finca La Esperanza. Caturra and Bourbon varietals harvested between December and April. Washed and patio dried. Orange peel, cherry, and brown sugar tasting notes.
Cacao intercropped with lemons, coffee, and honey bees. Produced by Finca Chimelb. Harvested between December and June. Bright cherry, brown sugar, and date tasting notes.
69% cacao, sugar, cacao butter, Onyx Coffee Lab roasted coffee, Madagascar vanilla, sea salt
Onyx Coffee Lab and Markham & Fitz