What is Single-Origin Chocolate?

Ah, single-origin chocolate—just the name alone evokes a sense of adventure, doesn't it? Imagine savoring a piece of chocolate and being transported to a specific region, a unique climate, and a story that’s as rich as the flavor melting on your tongue. Single-origin chocolate is made from cacao beans harvested from one particular region or even a single farm. This means that every bite carries the essence of the land, the soil, and the climate where the cacao grew. It's like sipping a fine wine from a renowned vineyard—each bar tells a unique tale.

For Myzo craft chocolate, this connection to place is everything. By sourcing cacao directly from a family farm in the Talamanca region of Costa Rica, we're not just making chocolate; we're sharing the pure, unadulterated flavors of a place where the cacao tree has been cherished for generations.

Heirloom Cacao: Where Does It Grow?

Heirloom cacao, much like heirloom tomatoes or ancient grains, refers to rare and original varieties of cacao that have been cultivated for centuries. These varieties are prized for their complex flavors and their connection to traditional methods of farming.

Some of the main countries known for growing heirloom cacao include:

• Costa Rica: Home to the Bribri people, who consider the cacao tree sacred. Here, heirloom cacao thrives in the lush, tropical conditions of the Talamanca region.
• Venezuela: Known for its Criollo variety, Venezuela produces cacao that is often referred to as the "fine wine" of chocolates.
• Peru: This country's Amazon region is a treasure trove of native cacao varieties, rich in biodiversity.
• Ecuador: Famous for its Arriba Nacional cacao, which is said to have an unparalleled floral aroma.

Each of these regions produces cacao that’s as distinct as its geography—bold, fruity, earthy, or floral, every bite is a fiesta of flavors.

The Different Genomes of Cacao Beans

Now, let’s dive a little deeper into the world of cacao genomes. There are three primary types of cacao beans, each with its own set of characteristics and flavor profiles:

1. Criollo: The crème de la crème of cacao beans, Criollo is often referred to as the "prince of cacaos." These beans are known for their mild yet complex flavors—think nuts, caramel, and delicate fruits. Criollo is rare, representing only about 5% of the world’s cacao production. If you’re lucky enough to try chocolate made from Criollo beans, you'll taste the rich history of cacao that the ancient Maya and Aztec civilizations once treasured.
2. Forastero: The workhorse of the cacao world, Forastero is the most commonly grown cacao variety. It’s known for its robust, earthy flavor and higher yield. While it may not have the nuanced taste of Criollo, Forastero cacao forms the backbone of most of the world’s chocolate, providing a solid base for blends and darker chocolates.
3. Trinitario: A hybrid of Criollo and Forastero, Trinitario combines the best of both worlds. It offers the hardiness and higher yield of Forastero, along with the refined flavors of Criollo. Grown primarily in Latin America, Trinitario beans are often used in high-quality craft chocolate for their balance of flavor and complexity.

At Myzo craft chocolate, we love playing with these genomes, creating bars that dance between the bold and the subtle, the familiar and the exotic. Every bar is an invitation to explore the world of cacao, from the sacred trees of Costa Rica to the legendary Criollo beans of Venezuela.

So next time you unwrap a bar of Myzo Chocolate, know that you’re not just tasting chocolate. You’re tasting the very essence of the land where it was born. Taste the story in every bite—discover the world of bean-to-bar with MYZO craft chocolate. ¡Pura Vida! 🌿🍫