El Salvador

La Catarina (Subscription)

53 gr Trinitario chocolate bar

Our first single origin chocolate bar comes from Sierra Tecapa in Eastern El Salvador. Launching 15th of June. Available for all subscribers now.

Pre-release

Free for all coffee subscribers

53g

70% Trinitario cacao

Fermentation

Wooden box, 168 hours

Regular price: $9.00
incl. vat/tax
Sale price: $9.00
incl. vat/tax
Regular price
Unit price: per

With this month’s subscription you can experience our first two component single origin cacao release, before anyone else.

EARLY ACCESS, ONLY FOR SUBSCRIBERS

La Cabra Cacao

In your subscription shipment this month you will find a new addition to the La Cabra lineup; our first single origin cacao release. Cyrille Beraud grows cacao on a small plot in El Salvador’s Sierra Tecapa, and has produced this microlot, with a distinct note of ripe banana. We are excited to finally share our journey in sourcing and roasting high quality cacao, after years of gathering knowledge.

Become a subscriber today and enjoy Cyrille’s work together with your first coffee shipment.

Cyrille grows Trinitario varietal trees on an ex-coffee farm, creating a ripe banana note in the resulting chocolate.

Cyrille Beraud

Finca La Catarina

Our first single origin cocoa release comes from Cyrille Beraud’s project Finca La Catarina. Cyrille’s history as a chocolatier and baker means he has a great passion and appreciation for chocolate from the end user side, but his curiosity led him to look further down the supply chain. The fact that his farm, Finca La Catarina, was previously a coffee farm, feels fitting for our first cacao release. This means that the farm lies at a relatively high altitude compared to many cacao farms in the region, and has a great deal of shade, biodiversity, and rich volcanic soils. The polyculture farming practices used here, with organic matter and by-products from the farm used for crop nutrition and soil conservation, cement Cyrille’s modern approach to high quality cacao production. The varietal grown here is Trinitario, fermented in wooden boxes for 7 days before drying. The combination of the excellent raw material and careful fermentation leads to a flavour intense cacao, with a note that reminds us of ripe banana.

Not many other products have so many parallels to speciality coffee than high-quality cacao.

Natural Extension

La Cabra cacao

We have long been fascinated by taste experiences in many fields, carefully produced wines, skilfully brewed beers, or a beautifully balanced dish. However, not many other products have so many parallels to speciality coffee than high-quality cacao. The level of care taken in the field, the fermentation, the roasting and production stages leads clearly to an elevated taste experience, with character that can be traced back to intentional decisions taken by farmer, roaster, and chocolate maker. Over years of travelling to origin, visiting colleagues and tasting, our interest has slowly grown, to the point where we feel ready to take the step and share this exciting addition to the La Cabra lineup.

We pair these high quality cacaos with 100% organic Danish-grown sugar, produced here in Denmark for generations.

LA CABRA CACAO

Two Ingredient

We will always share two ingredient bars. Nothing added, nothing taken away, focusing on the pure experience of carefully chosen single origin cacaos. The inherent texture, flavour and aroma, created by a set of intentional decisions by the cocoa farmer, and showcased by the roaster and chocolate maker.

To reflect our Nordic roots, we pair these high quality cacaos with 100% organic Danish-grown sugar, produced here in Denmark for generations; its pure flavour transparency sharpens the focus on the work of each skilled cacao producer.

Sourcing

Our years of experience in coffee sourcing have led us to this point. As plants with very similar agronomic properties, cacao and coffee often grow harmonically alongside each other, requiring similar conditions to produce high quality fruit. During visits to coffee producing countries, we have seen several cocoa plantations, and many of our long standing partners also work with high quality cacao. We’re excited to see how our experience can translate into cacao, and believe that the first releases that we have secured live up to the high standards we set for our coffees.

Cacao is roasted to a lower temperature over a longer time than coffee.

Roasting

Roasting is an important stage in the cacao production process. Unlike green coffee, it is possible to make chocolate from raw cacao, but layers of complexity in both taste and texture are unveiled by the reactions that take place during roasting. As a general rule, cacao is roasted to a lower temperature over a longer time than coffee, but our transferred experience from coffee roasting has led us to a new understanding, always aiming to unlock the potential of the finest and most characterful cacao we can source.