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: NORTHWEST GUATEMALA
TASTING NOTES: ORANGE PEEL, DATE, BROWN SUGAR, AND CHERRY
COFFEE: Grown at 1750 meters in the Huehuetenango Region by Finca La Esperanza. Caturra and Bourbon varietals harvested between December and April. Washed and patio dried. Orange peel, cherry, and brown sugar tasting notes.
CACAO: Cacao intercropped with lemons, coffee, and honey bees. Produced by Finca Chimelb. Harvested between December and June. Bright cherry, brown sugar, and date tasting notes.
NET WEIGHT: 80 grams
INGREDIENTS: 69% cacao, sugar, cacao butter, Onyx Coffe Lab roasted coffee, Madagascar vanilla, sea salt
MANUFACTURED BY: Onyx Coffee Lab and Kyya Chocolate