ANCIENT COLOMBIA DARK 71%
Genetically pure, ancestral cacao from Colombia
Limited Edition
Micro harvest of rare ancient Colombian Bunsinchari cacao. Known for their deep spiritual connection to their land, the Indigenous Arhuacos Ike tribes grow this ancient pure Colombian cacao variety in the Santa Martha region.
TASTING NOTES
Notes of liquorice, sweet spices, olive oil, laurel leaves, sesame, lemon grass, white fruit and a classic dark chocolate flavour.
Ancient Colombia Dark
2 bars in each box
ABOUT THE INGREDIENTS
Heinde & Verre means “near and far”. The locally sourced Dutch beet sugar allows the Colombian cacao to be fully appreciated.
ARHUACO TRIBES
The Arhuaco people cultivate rare native cacao varieties, including the exceptionally scarce white Bunsi, on their ancestral lands in harmony with their spiritual and ecological principles. Guided by the Mamo, their spiritual leader, they practice organic farming, protect water sources, and prioritize quality over quantity, refusing to adopt modern hybrid cocoa varieties that conflict with their traditions.
Harvest volumes are small, and transporting the cacao from remote forest regions can take hours on horseback. Through collaboration with their local partner Cacao de Colombia, The beans are carefully fermented and dried to preserve their delicate aromas and flavors.
This direct partnership has significantly increased local incomes, reduced labor and risk for the farmers, and enabled the Arhuaco community to invest in education and healthcare—while continuing to preserve their ancestral cacao and sustainable way of life.
Bunsinchari Cacao
Bunsinchari Open Pod
Arhuaco Farmer
Drying Cacao
LOCAL DUTCH SUGAR
The locally grown sugar beet is an ideal sweetner for chocolate. Its neutral character allows cacao flavours to shine without adding flavours to the chocolate (other sweetners such as sugar cane adds for example a molasses flavour to chocolate) Because of the relative small scale of the sugar beet processing industry, organic and non-organic sugar beets are combined in the extraction proces. Research shows that the CO2 footprint of Dutch beet sugar is 4 times lower compared to the average sugar cane production. This is due to a higher yield, efficient farming, harvesting and processing and the fact that it does not need to be transported over long distances. Moreover, an additional benefit is that beet sugar has a lower water consumption than cane sugar.
Dutch Sugar Beet
Dutch granulated sugar
| Ancient Colombia Dark 71% | |
|---|---|
| INGREDIENTS: • Cacao and cacao butter 71% • Sugar |
INFO: • Allergens: none • Single Estate Cacao • Organic Cacao • Vegan • Non GMO • Direct/ Transparent trade |
EXCEPTIONAL CRAFT
Our goal is natural flavour excitement in every bar. What makes Heinde & Verre chocolate special:
- All natural, no artificial flavours, colourings and preservatives
- No alkalizing agents or other chemicals used. Result is a higher level of anti-oxidants remaining in the chocolate compared to standard industry chocolate
- Made from whole beans, not from semi-finished products
- Our signature in-house developped Split-Roast technique: a single origin cacao is divided into multiple batches that each receive a unique roast profile to increase and balance flavour complexity
- Slow food techniques, the art of slow grinding and aging
H&V Roasting
H&V Traditional Stone Ground
ONE BAR FOR NOW, ONE BAR FOR LATER
Each Heinde & Verre box contains 2 bars, one bar for now, one for later. At Heinde & Verre we take chocolate and your enjoyment very serious. Quality chocolate needs to be protected so we have developed the perfect packaging to preserve all the natural flavours. A kraft pouch protects against light, humidity, dust and dirt. A double air tight seal protects against odours. We have extracted part of the air to reduce oxidisation and moisture.
