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Our third collaborative chocolate bar with Pump Street Chocolate provides an opportunity to enjoy a final taste of one of our most popular espressos of the year — our Ecuadorian coffee from Murray Cooper.

 

The fruity, slightly spiced coffee of Murray Cooper’s farm, Finca Luciérnaga, in the Pichincha region, is combined with a deep, earthy Heirloom Cacao Preservation accredited Arribas Nacional cocoa from Samuel von Rutte’s Hacienda Limon.

 

Together, they create a chocolate that’s perfectly balanced, offering complementary flavours of toasted nuts, brown butter and ginger cake with subtle hints of white grape.

 

 

Coffee and Chocolate Bar | Murray Cooper + Hacienda Limon

Workshop Coffee

Collections: Chocolate

Type: Chocolate

Perfectly balanced, offering complementary flavours of toasted nuts, brown butter and ginger cake with subtle hints of white grape.

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