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Available as drinking chocolate at 61% cocoa solids (light and floral) and 100% (dark and powerful, but with no bitterness).
Malagasy cocoa from the Sambirano valley in Madagascar has unique fruity aromas, slightly spicy and a little sharp.
Organic cocoa is grown by small farmers in the north of the island and then processed in the factory in Antananarivo, where they've been making chocolate since 1940.
Available as a 75% cocoa solids drinking chocolate for an intense, coffee-ish hot chocolate.
Peruvian farmers have been cultivating cocoa for over 100 years. The highly sought after white criollo beans are grown across the 800 hectares in the Alto Piura region in north-west Peru. Known as "white" cocoa, or Porcelana, because of their unusual paleness before fermentation, these rare beans are highly prized for their buttery texture and complex flavours.
Available as a 70% cocoa solids drinking chocolate.
Made from Trinitario cocoa beans grown deep in the Amazon rainforest in the state of Para, Brazil.
This makes a rich, well-rounded hot chocolate, great on its own or mixed with a shot of espresso for a killer mocha.
For chocolate purists, we have our Origin hot chocolate range. As with wine and coffee, cocoa from different parts of the world has different flavour notes.
We use high quality, single-origin chocolate from small producers who take care over their product. We aim to know not just the cocoa beans' country of origin but the full journey of our everything that goes into our drinking chocolate, so that you can trust the quality and ethics of the finished products. Farmers are paid above fair-trade standards, with the chocolate coming to the UK as directly as possible.
Available as a 55% cocoa solids drinking chocolate.
Regional growers' associations provide cocoa farmers with training for improved yields, subsidised equipment and other support.
Cocoa is sent from farmers' cooperatives in the Santander region to the factory in Bogota, where it's roasted and made into delicious chocolate. Jaz & Jul's blend this chocolate with Colombian panela, an unrefined cane sugar, to produce a soft, caramelly hot chocolate.