What Does Single Origin Mean?
Single origin refers to a product that comes from one specific source, such as a farm, region, or country. In the world of chocolate, single origin chocolate is made from cocoa beans sourced from a single farm or producer, creating a unique flavor profile that reflects the specific characteristics of that distinct growing region.
Depending on the farm, there are many different variables that affect the flavor of the cocoa bean and, thus, the end product—chocolate. These variables can include any of the following: cocoa bean variety, climate, farming practices, and fermentation styles.
We source single origin beans from producers all over the globe. From tangy and bright and earthy and nutty, no two single origins have the same flavor profile, and that’s just the way we like it.
Pictured above: fermentation in wooden boxes at Zorzal Cacao in the Dominican Republic
Discover our Origins:
GOLA RAINFOREST, SIERRA LEONE
Chocolate tasting notes: Cocoa powder, toasted almond, marshmallow, earthy
Cacao fermentation style: Individual farmer baskets
About the producer: Living along the edge of the Gola Rainforest National Park, farmers in the Goleagorbu Cocoa Producers Organisation grow the speciality coca used in this chocolate as a means of preserving and protecting the Gola Rainforest. Farmers are trained in agroforestr techniques to encourage biodiversity and expand viable economic opportunities for surrounding villages.
How you can try it: We use Sierra Leone beans to make a crowd favorite Single Origin Bar. In addition, the beans are added in the Front Porch Blend to add rich and earthy flavors to our Sipping Chocolate and the Pocket Chocolate.
ZORZAL CACAO, DOMINICAN REPUBLIC
Chocolate tasting notes: Cherry, plum, molasses, tangy
Cacao fermentation style: Wooden boxes
About the producer: Zorcal Cacao is a 130-acre cacao farm within a 1,019 acre private bird sanctuary, Reserva Zorzal. Seventy percent of the Reserva Zorzal’s land is set aside to be forever wild and is a collaborative effort to address climate change with responsible agroforestry. Within the sanctuary, Zorzal also grows macadamia and bananas whose growth supports a healthy and diverse ecosystem.
How you can try it: We use Dominican beans to make a fruity Single Origin Bar.
CAMINO VERDE, EUCADOR
Chocolate tasting notes: Peanut butter, baking spices, coconut, fudgy
Cacoa fermentation style: Bag fermented in a controlled setting
About the producer: Vicente Norero, owner of Camino Verde, applies his unique knowledge as a microbiologist to ferment regionally sourced cocoa at his central fermentary near Guayaquil. They use specific enzymes to inoculate the cacao which produces a rich consistent flavor.
How you can try it: We use Ecuador beans to make a nutty Single Origin Bar. In addition, the beans are the backbone in the Front Porch Blend used to make our Sipping Chocolate and the Pocket Chocolate.
KOKOA KAMILI, TANZANIA
Chocolate tasting notes: Lemon zest, cranberry, bright
Cacao fermentation style: 3-tier wooden boxes
About the producer: Kokoa Kamili is a central fermentary that works around 3,000 small farmers in the Kilombero Valley in Tanzania. Kokoa Kimili purchases ‘wet’ cocoa from the small farms and conducts their own fermentation and drying in one central location in the Udzungwa Mountains National Park. In addition to paying a premium for cocoa, they distribute cocoa seedlings to the farmers they work with and have aided in the planting of over 140,000 trees in the Valley.
How you can try it: We use Tanzanian beans to bring a bright and fruity flavor to the Front Porch Blend which we use to make our Sipping Chocolate and Pocket Chocolate.