Pangoa 83% Limited Release
In the summer of 2016, our co-founder, Dan traveled to the remote Peruvian Amazon with a cohort of fellow craft chocolate makers to establish a connection to a new source of cacao. CAC Pangoa had principally been a coffee cooperative, but because of the effects of climate change, coffee is becoming increasingly challenging for the farmers to grow in the region.
So the farmer members are turning more of their attention to the commercial production of cacao.
CAC Pangoa, a large cooperative with over 700 farmer members, is at a crossroads. Most of their cacao production is undifferentiated, what might be called “commodity cacao.” But under the leadership of Esperanza Dionisio Castillo, with support from an organization called Conservation Cacao, the members are being encouraged and trained to devote a portion of their production to fine flavor varietals with more attention given to the quality of harvest and fermentation. Conservation Cacao’s mission is to save the rainforest through sustainable cacao. The chocolate you are about to taste brings this effort to fruition.
The cacao from CAC Pangoa is bright and fruit-forward. Our resulting 83% dark chocolate bar offers notes of hibiscus, lemon peel, and apple.
Ingredients: cacao*, sugar*
Allergens: Made in a facility that handles tree nuts, wheat, milk, eggs, peanuts, and soy