A New Approach to Drinking Chocolate
In recent years, we have been refining our approach to drinking chocolate, with a focus on showcasing cacao with the same clarity and seasonality typically associated with coffee. We are pleased to introduce the results of this search! A delicious chocolate brought to you through collaboration with Kindred Forest, our latest release comprising a 72% single origin chocolate from Gigante, Huila, offered as finely shaved flakes for ease and versatility.
This lot highlights the work of ASOCA Gigante and award-winning chocolatier David Astaiza, bringing together careful post-harvest practices and a shared commitment to transparent trade and the preservation of ancestral cacao varieties.
The Origin
Huila has long been recognised for its exceptional growing conditions, and while it is widely celebrated for coffee, its cacao is equally compelling. The municipality of Gigante sits within a diverse landscape shaped by volcanic soils, high rainfall, and rich biodiversity. We found through various tastings that the cacao from this region consistently delivers layered, fruit-forward profiles with enough depth and warmth to work as a base in milk drinks. In this particular lot, we are tasting warm forest fruits, soft baking spice, and a rounded sweetness reminiscent of banoffee, creating a comforting yet complex drinking experience. Through dialling up and down the cacao percentages along with unrefined sugars we settled on 72% cacao as the optimal balance between complexity and comfort.
The Producers
This cacao is sourced from ASOCA Gigante, a cooperative of smallholder farmers cultivating cacao within agroforestry systems. These farms are typically integrated into existing forest structures, where cacao grows alongside native and cultivated shade trees. The cultivar, Ancient Acriollado, is a rare and heritage variety known for its nuanced flavour and low bitterness. Harvesting is selective, focusing only on ripe pods. Post-harvest processing follows a carefully monitored protocol, with a four-day fermentation in caracolí wooden crates, with three turns and close attention to pH and temperature. This level of control helps to preserve clarity while developing the chocolate’s characteristic depth.
Our Partnership
Kindred Forest share our attention to detail when it comes to sourcing, with a model rooted in long-term collaboration with forest communities. They work exclusively with producers who cultivate within regenerative agroforestry systems, where biodiversity, soil health, and ecological balance are prioritised. These systems range from rustic forest management to diverse polyculture gardens, where cacao grows alongside fruit trees, timber species, and other crops. This not only supports environmental resilience but also provides multiple income streams for farming communities.
Looking Ahead
We believe that flavour and sustainability are inseparable. By investing in these supply chains and reinvesting in conservation efforts, we aim to support both exceptional products and the ecosystems they depend on.
