A selection of dark chocolate bars studded with freshly roasted crushed coffee beans.
Once again we have been working closely with the team at Sacred Grounds in Arbroath to pair three incredible chocolates with three equally delicious coffee varieties. We wanted to create an incredibly luxurious tasting experience where coffee and chocolate enthusiasts can enjoy the diverse flavours of each different bar. We believe our values align nicely with Sacred Grounds and we both share the same passion for sourcing the very best and ethical ingredients for our businesses. Kathryn and Jamie at Sacred Grounds work extremely hard to get to know the farms and coffee beans they purchase. Their attention to detail and quality is admirable and we are incredibly proud to be working alongside them.
In this bundle you'll find three single origin dark chocolates that have been selected to pair with the flavour notes of three outstanding coffees, the details of each bar can be found in the FLAVOUR section. Please note, we have paired one of the coffees with two seperate chocolates - a vegan white chocolate and a 66% dark chocolate. You can decide which flavour you'd like in the Trio in the product options selection.
SACRED GROUNDS COFFEE TRIO
FLAVOURS
INGREDIENTS
DETAILS
55% Double fermented Brazilian chocolate "Itakuja" paired with the naturally processed Ethiopian coffee "Duwancho"
In my opinion, this is our most dynamic and playful pairing trio. Itakuja was one of the first chocolates to emerge from Valrhona’s innovative double fermentation technique. Once the traditional cocoa fermentation process is complete, a second fermentation is triggered by adding a locally harvested fresh fruit purée. For Itakuja, passionfruit is used. This procedure demands meticulous skill to obtain exactly the right balance between the flavours already present in the cocoa after the first fermentation and those provided by the fresh fruit.
The passionfruit flavour coming through the chocolate makes it taste delicately light and fruity, this works incredibly well with the Ethiopian coffee with it's floral and peachy notes. These flavours come through from the natural processing the coffee goes through, where the coffee is dried with the fruit still on it to develop the natural flavours.
64% Dominican chocolate "Tainori" paired with African coffee "Burundi"
Tainori 64% is a characteristic dark chocolate. Grown in the Dominican Republic in a cocoa coperative called CONACADO, the cocoa is grown in incredibly fertile land that's steeped in hisotry. The coverture itself is named after Tainos - the islands first inhabitants. The chocolate has notes of yellow fruit that pair beautifully with the citrus flavour profile of the Burundi coffee.
Burundi is one of the smallest coffee growing
countries in Africa with perfect conditions for growing
quality coffees.
This coffee is produced by the Migoti Coffee Company in a region referred to as Migoti Mountain, in Mutambu Commune of Bujumbura Province, 30km from the centre of Bujumbura. The name “Migoti” comes from a local indigenous tree, which is also the name of the mountain where Migoti built their first coffee washing station.
Expect a balanced coffee with sweet lemon fruitiness, a meringue likesweetness and a subtle biscuity note on the after taste. Think lemonmeringue pie!
THE THIRD BAR WILL BE YOUR SELECTION OF THE FOLLOWING TWO CHOCOLATES
66% Equadorian chocolate "Alapco" paired with Columbian coffee "Suukala"
We paired these chocolates together for their woody and nutty flavour profiles. The chocolate holds notes of orange blossom with a woody finish and the coffee has creamy milk chocolate and slightly nutty notes. The pair make a nutty and rounded dark chocolate bar, with a sweet finish, one that we agree is a total comfort bar!
This coffee comes from 35 small holders based in Ortega, Tolima called Cafe Agario, registered Organic since 2010. Cafe Agario has had past difficulties due to its location in an area troubled by the civil war but also frompoor leadership. Stronger managementand a desire to progress have seen thegroup develop and flourish.
Suukala means sugary and sweet inWayu, the language of the indigenouspeople of northern Colombia.
OR
"Flat White" coffe bar with "Suukala" coffee and "Amatika" 35% Vegan white Couverture
A silky vegan flat white style coffee bar made with almondy BCORP and Vegan certified Valrhona 35% Coverture paired with columbian Suukala coffee. *Contains Almonds