Arhuacos cacao is produced by around 80 indigenous smallholder farmers in the Sierra Nevada de Santa Marta mountain range on the Caribbean coast in North Colombia. The cacao is grown under the canopy of the natural forest, together with food crops like corn, yucca, and fruit trees. After manual picking the farmers bring the wet cacao beans to a central fermentation unit. Fermentation is almost 7 days with 5 turns, after which the beans are dried on covered wooden decks until moisture levels are below 7%. After careful screening, picking and selecting, the beans are packed and transported to Cacao Hunters’ warehouse in Popayan.
Turned in to award winning milk chocolate at the BeanCraft Chocolate Lab in Bradford on Avon
BeanCraft Chocolate was started in 2020 by Nicky and Tom in the Wiltshire town of Bradford-on-Avon. A lifelong chocolate lover, Nicky discovered the bean-to-bar movement after taking a chocolatier course, and the rest as they say is history.
BeanCraft's aim is to produce exceptional chocolate using minimal ingredients with high quality cocoa beans, ethically sourced through a transparent supply chain to ensure farmers receive a fair price and improved long-term partnerships. They hand-sort the beans before roasting, cracking, winnowing, grinding, conching and moulding into delicious chocolate.
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