In the wine world, everyone talks about terroir—the "taste of the place." Chocolate is no different. As a farmer, I can tell you that a cacao tree is a sponge for its environment.
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Madagascar: Often tastes of bright red berries and citrus because of the acidic soil.
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Peru: You’ll find notes of dried plums, tobacco, and even a floral finish.
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Ecuador: Famous for "Arriba Nacional," which has a distinct jasmine and earthy aroma.
When you buy a "Single Origin" bar, you are tasting the rain, the minerals, and the neighboring trees of that specific region. This is why industrial chocolate is so boring—they blend everything together to remove the "personality" of the bean. We want the personality. We want the wild, untamed flavor of the jungle.
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