100% Guatemala
Our newest 100% dark chocolate addition, this bar – like all our 100% options – features one ingredient only: single-origin, organic cacao.
That's it.
No stevia, no monk fruit, no artificial sweeteners or gums or lecithins/emulsifiers . . . No extra cocoa butter, no milkfat, no extra stuff.
Instead, we let the cacao take the spotlight.
In January 2025, our co-founders Kobi and Tovya visited several of the indigenous Q'eqchi' small family farmers and cooperatives who work hard to produce the cacao that we're grateful to be able to craft into this bar.
You may be surprised: while intense, this bar is not nearly bitter in the way we might expect from a 100%, unsweetened dark chocolate. It's richly flavorful with a slowly unfolding medley of bright fruity acidity, balanced with the floral hint of jasmine and decadent nostalgia of a fluffernutter.
And wow, is it potent. The theobromine. The polyphenols. We're no nutritionists but suffice it to say: when experts talk about the superfood health benefits of cacao, this bar is a concentrated form of just that.
Organic cacao, organic unrefined cane sugar.
Made in a fully vegan, gluten-free facility powered by 100% renewable wind energy.
Cacao Verapaz, under the Uncommon Cacao umbrella, has made a significant mark in Guatemala's cacao industry. As a certified B Corp, they initiated a substantial shift by exporting specialty cacao from the country's independent growers, starting their work in Cahabón in 2015. Their focus wasn't just on the cacao but also on the people behind it, particularly the small-scale farmers who were often overlooked and underserved, forced to sell their cacao to middlemen known as "coyotes."
Identifying this disconnect, Cacao Verapaz took a decisive step in 2022 by establishing the "Acopio" – “gathering” in Spanish – a centralized facility in Cahabón dedicated to fermenting and drying cacao. This wasn't just a business move: the Acopio soon brought together 309 producers, all certified organic, creating a community committed to quality and sustainability.
What's special about the cacao here is its intense chocolate flavor paired with a bright, sometimes tangy fruitiness – a testament to the varied plant genetics and refined post-harvest practices at Cacao Verapaz. The recent harvest brought us notes of chocolate ganache, raisins, and the occasional hint of black pepper — a fun opportunity for us to highlight unfolding flavor combinations in each batch. The depth of flavor we aim to bring forward is also a testament to the rigorous quality control during the beans’ post-harvest stage, with a dedicated lab in Cobán ensuring that each batch meets the highest standards – from temperature monitoring during key stages of fermentation, to specific protocols for flavor and cut tests.
At its heart, Cacao Verapaz's approach touches more than cacao production. It's about pioneering change in the industry, empowering local communities, and a steadfast commitment to delivering a product that upholds ethical standards throughout the supply chain.
