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Products

 

Ecuador

Kallari

85% dark chocolate

Cacao from the Kallari growers in Ecuador. Kallari is an association made up of 850 producers, mostly indigenous Kichwa families from 21 communities in the Napo Province of the Ecuadorian Amazon Region. Cacao is one of many crops they grow in a biodiverse approach. These beans have a rich, earthy note that is best appreciated with a lower sugar content.

You may taste notes of: earthy, floral, cocoa


Ingredients: Cocoa Beans & Unrefined Cane Sugar

 

Tanzania

Kilombero Valley

75% dark chocolate

Kokoa Kamili buys wet beans directly from smallholder farmers around the Kilombero Valley in Tanzania. They ferment the beans at their central fermentary. This ensures quality fermentation and drying of the beans.

You may taste notes of: cherry, plum, brownie


Ingredients: Cocoa Beans & Unrefined Cane Sugar

 

Guatamala

Laguna Lachuá

75% dark chocolate

Cacao Verapaz sources the best fermented and dried cacao from indigenous Maya and other cacao producers in the lush tropical hills of Guatemala. The farmers producing the Lachuá lot live around Laguna Lachuá, a pristine lake in the middle of a national park. Farmers here are Q'eqchi Maya, who grow cardamom and corn, as well as cacao.

You may taste notes of: sweet fruit & biscuit

Ingredients: Cocoa Beans & Unrefined Cane Sugar

 

Madagascar

Somia Estate

75% dark chocolate

Cacao from the Sambirano Valley in the north of Madagascar. The cacao from Akesson’s Somia Estate is sought-after for its distinctive fruity notes: think jam and citrus. Somia Estate is certified organic, and the entire plantation is run with solar energy.

You may taste notes of: citrus, berry jam, roasted nuts

Ingredients: Cocoa Beans & Unrefined Cane Sugar

 

CAC Pangoa, Peru

with Maple Sugar

75% rough dark chocolate

Cacao from CAC Pangoa farmers in Peru. We wanted to make a bar with a single-origin Canadian sugar that complimented our single-origin cacao beans. After much research, we discovered Cosman & Webb from Quebec. This third-generation family farm sustainably harvests single-forest maple syrup, from which they produce a beautiful maple sugar. We chose to use the cacao from CAC Pangoa because it's bright (almost juicy) fruit notes were not over-powered by the maple sugar. After all, this bar is all about the chocolate.

You may taste notes of: balsamic, cherry, red wine

Ingredients: Cocoa Beans & Maple Sugar

 

Coffee & Coconut Milk

dairy-free mocha

65% rough dark chocolate

Our plant-based version of a mocha... in an un-meltable bar! We use the cocoa beans from Tanzania and add a few coffee beans when we grind it up. A touch of dried coconut mellows out the bar, adding a note of creaminess. Voila! A mocha that you can carry in your bag.

You may taste notes of: chocolate, coffee, caramel, coconut

Ingredients: Cocoa Beans, Unrefined Cane Sugar, Coffee Beans, Dried Coconut

 

Frosted Cocoa Nibs

a crunchy snack

The same two ingredients that we use in our chocolate bars, with no refining. We roast our Peruvian cocoa beans in small batches, then crack and winnow them into nibs. The nibs are then frosted with an unrefined cane sugar, making them an instant sweet, crunchy snack. Perfect for outdoor adventuring in the warm weather.

You may taste notes of: cherry juice, red berries, caramel

Ingredients: Cocoa Beans & Unrefined Cane Sugar