Description
To craft this bar, Goodnow Farms starts with their directly sourced El Carmen cacao beans, and add directly sourced coffee from El Recreo Roasterie in West Roxbury. The owners of El Recreo, husband and wife team Hector and Miriam Morales, import all their Arabica coffee beans directly from their family farm in Jinotega, Nicaragua and roast the beans themselves.
The Light Roast Estate Premium coffee is used for this bar. Goodnow coarsely grinds the beans and then adds them directly to their tempering machine, which allows the small pieces of the coffee beans to mix evenly with the chocolate, ensuring consistent flavor with each bite. Although the chocolate is smooth the bits of coffee bean give a satisfying coffee crunch.
They source the cacao beans for this bar from Cacao Bisiesto, which has a fermentation facility just outside of Matagalpa, Nicaragua. The owner, Giff Laube, has his own cacao farm but also sources from dozens of farmers in the surrounding area, paying prices higher than what the farmers would receive if they sold the beans locally. The beans for Goodnow Farms bars are sourced from a handful of small family farms located in El Carmen, just down the road from the fermentary.
Goodnow Farms freshly press the cocoa butter for this bar from the same El Carmen beans we use to make the chocolate, resulting in 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.
