Single-origin chocolate


When it comes to distinguishing fine chocolate, the origin of the beans becomes very important. Much like fine wine, different varietals (and, to a lesser extent, terroir) can play a large part in determining the flavor notes you might experience.

The four small bars pictured above might all look the same, but upon closer examination, you’ll see four different countries of origin: Madagascar, Bolivia, Ecuador, and Trinidad. Portland’s Sebastian Cisneros, whose company is called Cloudforest, chooses to focus on different varietals grown in different regions (and even on different estates!) within those countries.


As a result, a side-by-side tasting of these four bars will yield a broad variety of flavor notes, from magnolia to dry fig and persimmon to rye.

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