70% Guatemala | coconut sugar
Dark, fruity, citrusy. . . all in one. (Just like you.)
Our beloved 70% Guatemala consistently reminds us of raisinets, sans the chewiness. In fact, these nibbles practically insist that we "chew, then stew" to best take in the flavors' unfolding: a whirlwind of bright, tart and still deeply chocolatey flavors slowly let loose the longer we linger.
With only two ingredients – organic cacao and organic unrefined coconut sugar – the beauty of the bar comes from the slow melting action of the cacao's naturally-occurring cocoa butter. Take a bite of a single square, maybe one or two more if you're feeling angsty, then let the swirling action unfurl.
For the extra adventurous: set a timer for 8 minutes, and jot down the first few words that come to mind with each two-minute interval. Then, for round two (on the same day or a separate sitting, preferably with a different bar or soothing tea in between), try it again.
How do the results evolve? How do you find your real-time impressions may reflect your environment – spatial, physical, emotional?
Organic cacao, organic coconut 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. 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.
