Ready to taste authenticity?
What “Single‑Origin” Really Means
Single‑origin chocolate is crafted from cacao sourced from one specific region or farm.
This focus preserves the cacao’s natural character—what connoisseurs call origin flavors—so you can taste where it’s from as clearly as a fine wine.
Terroir 101: Soil, Climate, Varietals
Terroir (pronounced tehr-WAHR) is the synergy of soil, climate, altitude, and cacao varietal.
It shapes everything in the bar—from bright fruit notes to gentle nuttiness and soft florals.
- Soil: Mineral content influences flavor complexity. Volcanic soils often lend lively acidity and layered aromatics.
- Climate: Rainfall and temperature affect bean fermentation and drying, echoing in the final chocolate’s balance.
- Altitude: Higher elevations slow fruit maturation, often concentrating nuanced aromatics.
- Varietals: Criollo, Trinitario, and Nacional genetics express differently—think silky, delicate florals vs. robust, nut‑forward profiles.
At Steiner & Kovarik, our artisans roast and conche in small batches to honor these delicate variables—never masking; always revealing.
Regional Profiles: Colombia, Guatemala, Bolivia
Colombia: Lush & Fruit‑Forward
Colombian single‑origin bars often open with red fruit and citrus brightness, balanced by cocoa‑rich depth.
Expect notes like raspberry, orange zest, and honeyed cocoa, finishing clean and elegant.
Pair it with:
- Drink: Light‑to‑medium roast coffee or dry sparkling wine.
- Food: Fresh berries, orange shortbread, soft cheeses (brie or triple‑cream).
Guatemala: Volcanic, Balanced, and Nutty
Guatemala’s volcanic soils yield chocolates with balanced acidity and gentle nuttiness.
Look for hazelnut, toasted almond, and warm baking spices with a steady, structured finish.
Pair it with:
- Drink: Guatemalan pour‑over coffee or oaked Chardonnay.
- Food: Almond biscotti, cinnamon‑spiced granola, aged gouda.
Bolivia: Floral & Silky
Bolivian origins can be softly floral and silky, with subtle stone fruit and a calm, lingering finish.
Think violet, apricot, and delicate honey layered over fine cocoa.
Pair it with:
- Drink: Jasmine green tea or a light Pinot Noir.
- Food: Apricot compote, butter cookies, fresh chèvre.
How to Choose: Flavor Map & Intensity
Use this quick flavor map to find your perfect bar:
- Bright & Fruity (High Acidity): Choose Colombia—vivid berry‑citrus lift.
- Balanced & Nutty (Medium Intensity): Choose Guatemala—structured and toasty.
- Silky & Floral (Gentle Intensity): Choose Bolivia—delicate aromatics and soft finish.
Tip: If you love citrusy desserts, start with Colombia. Prefer biscotti and lattes? Guatemala is your match. For tea‑time elegance, Bolivia shines.
Behind the Craft
From ethical sourcing to careful fermentation and precision roasting, our process centers on respect—for farmers, flavor, and you.
We craft small batches to preserve terroir and deliver a clean, honest origin expression in every Cocoa Collective bar.
FAQs
What is single‑origin chocolate?
Chocolate made from cacao sourced from one region or farm.
It highlights origin flavors, letting terroir speak—fruit, nutty, floral, or spice.
Is single‑origin better than blends?
Not “better”—just different.
Single‑origin bars are distinct and expressive; blends aim for consistency. Try both and follow your palate.
How should I store my bars?
Keep in a cool, dry place (60–70°F), away from strong odors.
Avoid the fridge; use an airtight container if needed for humidity control.
