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 Guatemalan cacao.
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. The Acopio soon brought together 309 producers, all certified organic, creating a community committed to quality and sustainability. More recently, the Acopio was purchased and is now managed by the incredible folks at FEDECOVERA, a local third-tier cooperative comprised of hundreds of families, spanning the indigenous Qe’qchi Mayan communities who have produced cacao for generations. In January 2025, our cofounders Kobi and Tovya Goodwin had the privilege to meet, and share our chocolate, with several of the families and individual farmers who grew the cacao that made it possible.
The recent harvest brought us notes of chocolate ganache, raisins, and the occasional hint of black pepper — a fun opportunity for us to highlight varying flavor combinations through our own craft. The depth of flavor available for us to highlight is a testament to the rigorous quality control during the beans’ post-harvest stage. Tovya and Kobi visited FEDECOVERA’s dedicated agricultural lab, clonal garden and fermentation facilities in Cobán, where the cooperative invests in producing and distributing homeopathic, organic fertilizers specifically designed to increase the quality, disease resistance, and ultimately the livelihood and financial security of all those who keep this work alive — from the cacao trees to the rainforests, communities, families and human beings that nourish them.
