Bean-to-Bar chocolate handcrafted in East Vancouver. Kasama chocolate is made from scratch, directly from the bean.
Papua New Guinea: 70% dark chocolate made from heirlooom Trinitario cacao beans grown on the volcanic Karkar Island off the north coast of Padua New Guinea. The beans from this estate, where cacao trees mingle with coconut palms, have a unique and multilayered aroma profile with notes of blackberry, plum and molasses.
Afro Espresso: 65% dark chocolate, a marriage of two different beans, both from the same origin. This dark chocolate bar combines 2019 harvest Honduran cacao beans with freshly roasted Honduran coffee beans. It has nutty and oaky tones, with a whiff of fresh baked brownie crust.
Honduras: 70% dark chocolate made with organic cacao from a cooperative of small farmers in the Copan region of western Honduras. This chocolate, using beans from the August 2018 harvest has a rich, creamy body with notes of black cherry, oak and caramel.