The Grand Cru Alta Verapaz stretches out in the sweetness with a very present chocolate and harmonious touches of caramel. Notes of yellow fruits, then woody come to enrich its palette with a nice evidence.
Cooperative's project : DISCOVERING A CACAO LAND
Guatemala is the birthplace of cocoa. Its place in Mayan culture is thousands of years old. However, the food industry mistreats this origin by using it for cocoa powder. This fair trade project promotes the Alta Verapaz terroir of the APODIP cooperative.
The producers live in the valleys of Rio Polochic and Rio Cahabon. They are neighbors of a biosphere reserve, sheltering a tropical mountain forest, which participates in the micro-climate of the valleys.
River valleys with a tropical climate.Small plot of 0.5 hectare, between 300 and 600 meters above sea level, under shade, mixing cocoa and fruit trees.
Small plot of 0.5 hectare, between 300 and 600 meters above sea level, under shade, mixing cocoa and fruit trees.
Varieties native to the Criollo zone.
5 or 6 days fermentation in crates at the cooperative.
The producers of APODIP live in 2 valleys adjacent to a biosphere reserve that contributes to the micro-climate of the region. They cultivate a native variety of cocoa, whose small beans are very aromatic. They have trained in the fermentation of the beans, the essential step to reveal the aromas of the future chocolate. Their terroir is now recognized at its true value.
cocoa paste°* from Guatemala 70%, cane sugar°*, cocoa butter°*.
Cocoa: 78% minimum in the chocolate.
°Ingredients from organic farming (100%).
*Ingredients from fair trade (100% of total weight with 89% SPP).
May contain traces of nuts, milk and gluten.
Average nutritional values for 100g
Energy: 2525 kJ (610 kcal)
Fat: 49g (saturated fatty acids: 29g)
Carbohydrates: 28g (sugars: 19g)
Dietary fiber: 10g