Guat a Bean! How Lachuá Cacao Takes Shape as Chocolate

While chocolate lovers are building their preferences and knowledge around specific cacao origins, we’re going to dive deep into the Laguna Lachuá region in Guatemala. Accompanied by esteemed chocolate makers from Sirene, White Label, French Broad, and Fjåk chocolate, we will discuss how Lachuá cacao turns into deliciously distinct chocolates!

Cacao origins include a lot of quality control work and management throughout the harvest season. In Lachuá, this is done by Cacao Verapaz in sync with Uncommon Cacao’s US team. Cacao Verapaz works directly with three smallholder associations to approve lots as they are processed. Each association has their own fermentation and drying facility that we carefully assess and blend the lots to achieve a target flavor profile of lemon curd, strawberry, and mocha. Once the approval is in and the beans reach their respective warehouses, they turn over to the hands of talented chocolate makers such as French Broad, Sirene, White Label, and Fjåk! The beauty of craft chocolate, quality cacao, and this movement is when each maker creates a totally unique chocolate from the same cacao and each one is a delicious expression of the origin.

Location: Bean to Bon Bon Stage Date: March 7, 2020 Time: 3:30 pm - 4:30 pm Anjuli Dharna Agurtxane Concellon Jael Rattigan Stephen Beaumier Taylor Kennedy