To’ak and its rainforest conservation partner Third Millennium Alliance (TMA) have embarked on a project to pull Ancient Nacional cacao variety back from the precipice of extinction. Click to read the details.
In the broadest sense, there are two types of cacao: bulk cacao and what is officially called “fine flavour” cacao. About 95% of the global supply of cacao is considered “bulk cacao.” Only 5% is “fine flavour.” Heirloom cacao is the finest of the fine flavour cacao.
Yes, all of our chocolate is certified Fair Trade with the exception of our Galapagos Harvest bars. In fact we direct-trade relationship with farmers and pay prices that are far higher than the fair trade equivalent.
Apparently some people in Europe have started snorting cacao powder at dance parties. The writer of this answer has tried that, twice, and decided that he vastly prefers to consume cacao the old-fashioned way–by eating or drinking it. It’s tastier that way, and less messy.
Yes, we consider fermentation to be one of the single most important steps in the chocolate-making process, in terms of flavor profile.
Only 5% of the global cacao supply is designated as “fine flavour” (aka “fine flavor” or “fino y de aroma”), the majority of which comes from only one country: Ecuador. Read on for more details.