Tasting notes: Early sweet toasted bran turning to a mixed citrus burst.

The indigenous Asháninka people maintain their independence by cultivating and harvesting Peruvian rainforest cacao, which they sell to support and protect their land and communities. Partnering with rainforest preservation charity Cool Earth to source direct from the growers, we are excited to be able to show off this fruity cacao whilst contributing to a sustainable future for the Asháninka.
Early notes of fruit, with undertones of hazelnut leading to a lingering caramel finish.

The Ottange farm in Madagascar is the smallest of eight that make up the Mava plantation, recently acquired from state ownership and revitalised after a period of neglect. This tiny farm - just 12 hectares - on the Rowena [sic: Ramena] river is doing all the work onsite to grow, harvest and process this outstanding 'terroir' cacao, and it's some of the best we've tasted so far.
Early notes of fruit, with undertones of hazelnut leading to a lingering caramel finish.

Deep chocolate and light brightness of dried red fruits with a peated whisky end note.