Heinde & Verre – Ancient Colombia 71% Dark

Description

Beautiful special micro-batch edition from Heinde & Verre. In this case, a 71% dark chocolate made from Bunsinchari cacao from Colombia. The cacao comes from the indigenous Arhuaco people, from the high-altitude regions of the Sierra Nevada.

This chocolate was first presented by Heinde & Verre at the Chocoa chocolate festival, at our own stand. The chocolate is special not only because of the cacao used and the rich background of the indigenous Arhuaco people—who place great value on harmony with nature and see the world as a kind of living organism—but also because of the craftsmanship of the makers. Heinde & Verre, as many of their customers know, use special roasting techniques to bring out the best flavors in the chocolate. For this bar, they briefly steamed the cacao in the oven to soften the taste slightly without losing any flavor.

The makers further describe it as:

“Micro-harvest of rare, ancient Colombian Bunsinchari cacao. The indigenous Arhuaco Ike communities, known for their deep spiritual connection to their land, cultivate this ancient, pure Colombian cacao variety in the Santa Marta region.

Flavor notes described by the makers include: hints of licorice, sweet spices, olive oil, bay leaf, sesame, lemongrass, white fruit, and a classic dark chocolate taste.

Ingredients: cacao, cocoa butter, sugar.

Store in a cool, dry place. Net weight 70 grams.

About the Arhuaco:

The Arhuaco cultivate rare indigenous cacao varieties, including the exceptionally scarce white Bunsi, on their ancestral lands in harmony with their spiritual and ecological principles. Under the guidance of the Mamo, their spiritual leader, they practice organic farming methods, protect water sources, and prioritize quality over quantity. Modern hybrid cacao varieties that conflict with their traditions are therefore not used.

Harvest volumes are small, and transporting the cacao from the remote forest regions can take hours by horse. In collaboration with their local partner, Cacao de Colombia, the beans are carefully fermented and dried to preserve their delicate aromas and flavors.

This direct collaboration has significantly increased the income of the local community while reducing labor and risk for the farmers. At the same time, the Arhuaco community can invest in education and healthcare while maintaining their ancestral cacao and sustainable way of life.

Fun fact: this same Bunsinchari cacao is also used by Original Beans in their Arhuacos 82% chocolate. A nice comparison!