70% Single-Origin Bar

Cahabón

Guatemala

2021 HARVEST · BATCH no. 1 · By Nate
tasting notes: walnut, fresh cranberry, mocha

Father's Day Shipping

To hold this order for Father's Day, choose "Father's Day Shipping" at checkout and we'll ship it the week of June 10th.

We were one of the first craft chocolate makers to use Guatemalan beans, and we’re delighted that the region is now on the map for specialty cocoa. This bar represents an unfolding chapter in global chocolate history; we are honored and humbled to be a small part of the story.

Not only is this the first Cahabón bar we’ve crafted since 2020, but Cahabón is the first cocoa origin we’ve profiled at our small Valencia Street factory since resuming operations this year (after shutting down in early 2021). Nate was challenged with reopening our production floor, and learning new ways to make chocolate. Here, he lowers roast time and temperature to mellow the beans' roasty notes, and bring out complex, nutty flavors.

INGREDIENTS & ALLERGENS

Cocoa beans, organic cane sugar

Allergens:

All of our single-origin chocolate is made with just cocoa beans and sugar; no added cocoa butter, lecithin, or vanilla. Our chocolate is free of soy, dairy, eggs, and gluten, and it is made in a factory that does not process nuts.
WEIGHT
2.0 oz (56 g)
ADDITIONAL INFORMATION

Shelf life:

Stored properly, your bar will remain ready to enjoy for many months.

Vegan

gluten free

nut free

soy free

Direct Sourced

Dandelion Chocolate Chocolate Bar Cahabón, Guatemala 70% 20122Harvest Single Origin Chocolate Bar
70% Single-Origin Bar
Cahabón, Guatemala

About Cahabón, Guatemala

Since 2014, we have been purchasing beans from ADIOESMAC (the Asociación de Desarrollo Integral Ox’ Eek Santa María Cahabón) through Cacao Verapaz S.A., a social enterprise and export group that works primarily with indigenous Maya farmers in the Alta Verapaz department of northern Guatemala. In the Cahabón region of Alta Verapaz, one of the poorest sections of the country, Cacao Verapaz offers technical support and processing-technique training to the farming families comprising ADIOESMAC, which allows the farmers to sell finished beans at a higher price than they could with their old practice of selling unfermented beans. The commitment of the Association and Cacao Verapaz to high-quality cocoa is evident. Dandelion was ADIOESMAC’s first international market partner, and we feel proud to have played a key role in growing the cocoa industry in this historically important and underserved region