65g
Ingredients: Cocoa Beans, Organic Cane Sugar, Cocoa Butter. May Contain Traces of Nuts.
Soy & Gluten Free, Vegan, Non-GMO, No Emulsifiers, No Artificial Colours, Flavours or Preservatives.
Tanzania 70%
Tasting Notes: Strawberry Yoghurt, Hazelnut, Cream
Region: Kilombero Valley, Morogoro Region
Producer Type: Privately owned Fermentary & Social Enterprise
Farm: Kokoa Kamili
Fermentation: 3 Tiered Boxes, 6 days
Drying: Raised Beds, 4 days
Madagascar 70%
Tasting Notes: Honey, Lemon, Caramel
Region: Sambriano Valley, Madagascar
Producer Type: Approx. 410 small holder farmers
Fermentation: 3 Tiered Boxes, 4-5 days
Drying: Patio, Raised Beds
Ecuador 60%
Tasting Notes: Raspberry, Jasmine, Orange
Region: Cerecita, Guayas
Farm: Hacienda La Victoria
Producer Type: Single Estate
Fermentation: 3 Tiered Boxes, 4-5 days
Drying: Patio, 12-14 days
Peru 80%
Tasting Notes: Grape, Vanilla, Melon
Reigon: Pangoa, Junin Valley
Producer Type: Approx. 100 small holder farmers
Fermentation: 4 Tiered Boxes, 5-6 days
Drying: Patio, 12-14 days
Colombia 70%
Tasting Notes: Black Forest Cake, Mulberry, Toasted Almonds
Reigon: Ralito, Cordoba
Producer Type: Approx. 193 small holder farmers
Fermentation: 3 Tiered Boxes, 4-5 days
Drying: Raised Beds, Guardiolas
Birdsnake are a bean to bar company, based in Fairfield, Melbourne. Bean to bar is a small but growing market in Australia. This means that they roast cacao seeds, and then process them into chocolate in house as opposed to sourcing pre made liquor from overseas.
Because of this, they have more control over the flavour of the bars they produce, and know where the beans came from, who produced them, the process during the production and most importantly, how much the producer was paid.
There are serious problems with the Cacao industry. At Birdsnake Chocolate, the goal is to assist by sourcing cacao from producers they have direct communication with, and paying them a much more motivating price that is not related to the commodity market.
Their aim is to grow and eventually be able to work with more and more producers, and offer a delicious alternative to cheap, non-ethically sourced chocolate.
Ingredients: Cocoa Beans, Organic Cane Sugar, Cocoa Butter. May Contain Traces of Nuts.
Soy & Gluten Free, Vegan, Non-GMO, No Emulsifiers, No Artificial Colours, Flavours or Preservatives.
Tanzania 70%
Tasting Notes: Strawberry Yoghurt, Hazelnut, Cream
Region: Kilombero Valley, Morogoro Region
Producer Type: Privately owned Fermentary & Social Enterprise
Farm: Kokoa Kamili
Fermentation: 3 Tiered Boxes, 6 days
Drying: Raised Beds, 4 days
Madagascar 70%
Tasting Notes: Honey, Lemon, Caramel
Region: Sambriano Valley, Madagascar
Producer Type: Approx. 410 small holder farmers
Fermentation: 3 Tiered Boxes, 4-5 days
Drying: Patio, Raised Beds
Ecuador 60%
Tasting Notes: Raspberry, Jasmine, Orange
Region: Cerecita, Guayas
Farm: Hacienda La Victoria
Producer Type: Single Estate
Fermentation: 3 Tiered Boxes, 4-5 days
Drying: Patio, 12-14 days
Peru 80%
Tasting Notes: Grape, Vanilla, Melon
Reigon: Pangoa, Junin Valley
Producer Type: Approx. 100 small holder farmers
Fermentation: 4 Tiered Boxes, 5-6 days
Drying: Patio, 12-14 days
Colombia 70%
Tasting Notes: Black Forest Cake, Mulberry, Toasted Almonds
Reigon: Ralito, Cordoba
Producer Type: Approx. 193 small holder farmers
Fermentation: 3 Tiered Boxes, 4-5 days
Drying: Raised Beds, Guardiolas
Birdsnake are a bean to bar company, based in Fairfield, Melbourne. Bean to bar is a small but growing market in Australia. This means that they roast cacao seeds, and then process them into chocolate in house as opposed to sourcing pre made liquor from overseas.
Because of this, they have more control over the flavour of the bars they produce, and know where the beans came from, who produced them, the process during the production and most importantly, how much the producer was paid.
There are serious problems with the Cacao industry. At Birdsnake Chocolate, the goal is to assist by sourcing cacao from producers they have direct communication with, and paying them a much more motivating price that is not related to the commodity market.
Their aim is to grow and eventually be able to work with more and more producers, and offer a delicious alternative to cheap, non-ethically sourced chocolate.