Goodnow Farms sources these beans from San Pablo de Borbur, a small town within the Boyacá region of Colombia. Not long ago, coca was one of the main crops in the region, but the local farmers abandoned it in favor of other crops, such as cacao, which bring more safety and security to the area.
Impulsa Bacao made a significant investment in the area when they built a new fermentation and drying facility in the town several years ago. They work with the farmers to identify fine flavor cacao and ensure their harvest practices meet the high standards necessary for consistency and quality. They purchase the cacao at prices higher than what the farmers would receive selling it on the local market, and manage all of the fermentation and drying in their facility, following strict, carefully monitored protocols.
Goodnow Farms was actually the first chocolate maker to make chocolate using their beans. On their trip they met many of the farmers who supply cacao to Impulsa, as well as the staff who manage operations, Anyi Torres and William Bonilla. Tom & Monica worked with them to finalize their protocols by giving our feedback on the various fermentation lots they sent us to test. They’re thrilled with the final flavors, which is a testament to their hard work and dedication.
This bar is crafted with freshly pressed Boyaca cocoa butter for intense single origin flavor and exceptional smoothness. We’re one of the only chocolate makers in the country to press our own cocoa butter, and it makes a world of difference in flavor.