Cacao hunters journey deep into the remote amazon forest to forage for this wild bean with the discernable taste of their jungle birthplace. This is authentic small-batch, single origin chocolate. We carefully select farms growing exceptional cacao beans for our craft factory in Victoria, where they are sorted, roasted, winnowed, ground, aged and molded by hand.

Tasting Notes: Raisin, nuts and a discernible feral wildness.

(Ed. Note: The wrapper used the word "discernible" twice and spelled it different both times. We have reproduced the text exactly as printed on the wrapper.)

Ecuador 73% Camino Verde (2012 Harvest): In Balao, Ecuador, Vincente Norero treats his elderly trees with great care and at close to 100 years old, they continue to yield beans. Trees of this ago produce beans with about 15% less cocoa butter, resulting in an exceptional and considerably more intense cocoa flavour. Tasting notes: Intense chocolate, nuts, raisin.
Madagascar 73% Somia Plantation (2012 Harvest): In the Sambirano Valley of Northern Madagascar, the Akesson family harvest a bean enriched with volcanic minerals and nutrients. With its strong, fruity flavours, including hints of citrus and berry, this cacao is clearly a product of climate, soil and the dedication of a family who truly cares about chocolate. Tasting notes: Bright fruits, lime, orange, red raspberry.

In the lush, mountainous region of Alta Verapaz, Guatemala, you'll find the indigenous Q’eqchi Maya farmers who grow a magnificently fruity and intense cacao bean.

The Bean to Bar industry is way too young to use terms like "Legendary" quite yet. However, one day Bertil Akesson's beans from Madagascar will be called Legendary. Almost every maker responsible for starting this craft chocolate industry used it at one point (or still do). It is also responsible for a huge number of "aha" moments from customers as their preconceptions about how chocolate should taste is shattered by the fruitiness of this bean. Sirene usually makes this as a 73% bar, but for this batch we chose to make a 70% to make the fruity notes a little juicier.

Deep in the Amazonian jungle of Peru grow the flavourful beans of Ucayali River Cacao. This area has not been historically known for fine cacao, but some farmers there are now beginning to abandon cocaine production to focus on cacao.