Ever tried chocolate sweetened with honey? We mastered a blend of 70% Ucayali River Peruvian Cacao and Raw Honey that required over 3 years of crafting a recipe worthy of our name- a match made in heaven! The current harvest we are roasting is the Early 2020 bean- bursting with fruit and fudge notes. We taste a strong fresh strawberry note with this bar.
Ucayali River Cacao is a central fermentary that works with cocoa farmers along the Ucayali River outside of the Peruvian city of Pucallpa. The region has historically been afflicted with unrest from narco-trafficking and the presence of the Shining Path militant group. Ucayali River Cacao has partnered with USAID and Alianza Peru to give local farmers access to an alternate market to cocaine. Working with around 400 smallholder farmers with one to three hectares of land each, Ucayali River Cacao buys wet cacao at a premium price. They have worked with Daniel O’Doherty of Cacao Services to hone their fermenting and drying processes. There are three groups of cacao that can be found in the Ucayali region: various Trinitario clones, CCN-51 and what the locals call “comun”. The comun varieties are similar to Trinitario, lower in bitterness and astringency. Ucayali River Cacao purchases only the comun and Trinitario clone varieties. (meridiancacao.com)
All packaging used for this 2.5 oz bar recyclable and compostable. Honeymoon pledges to make an annual donation with each purchase to honeybee research via The Pollinator Partnership- see the inner wrapper for more information on how to help save the bees!