Terroir, meaning land, is a project by Onyx Coffee Lab that explores and celebrates the common ground between chocolate and coffee and the many traits of each of their environments that give them their signature tastes.
REGION: BUNDIBUGYO DISTRICT
TASTING NOTES: RASPBERRIES, ROSE WATER, BLACK TEA, COCOA
COFFEE: Grown in the Rwenzori Mountain Foothills by Bukonzo Cooperative. SL-14 and SL-28 varietals harvested September through December. Washed and dried on raised beds. Winey berry, spicy dark chocolate, and sugar cane tasting notes.
CACAO: Cacao intercropped with bananas on multiple small farms. Harvested September through January. Sweet earth, cinnamon, and raisin tasting notes.
NET WEIGHT: 80 grams
INGREDIENTS: 60% cacao, sugar, cacao butter, Onyx Coffe Lab roasted coffee, Madagascar vanilla, sea salt
MANUFACTURED BY: Onyx Coffee Lab and Kyya Chocolate