The Chachalate Coffee & Chocolate Lover
The perfect box for any coffee and chocolate loving friend.
This bundle includes a bag of this Coffee Co. Fruity, our special collaborative coffee crunch bar, and the real chocolate single-origin tasting pack.
this Coffee Co. Fruity Coffee Bag (Ethiopia)
Tanzania, 75% Dark
Madagascar, 75% Dark
India, 75% Dark
A shared philosophy brought us together. this Coffee Co. sources their beans directly from their partner producers and lightly roasts them. Sound familiar?
The crunch and fruitiness of the Ethiopian beans is sooo delicious with our 75% chachalate base. You're going to want to start everyday with a bite (or two).
*Please note that we receive our coffee freshly roasted, so it may take longer to process this bundle depending on the roasting schedule.*
At Chachalate, we celebrate the uniqueness of nature and highlight the rainbow of flavours! We make naturally fruity tasting dark chocolate, unlike any other chocolate you've ever had.
Ingredients: Cocoa Beans, Organic Cane Sugar
Ingrediénts: Feves de Cacao, Sucre de Canne Bio
Ingredients: Cocoa Beans, Organic Cane Sugar, Cocoa Butter, Coffee Beans
Ingrediénts: Feves de Cacao, Sucre de Canne Bio, Beurre de Cacao, Grains de Café
Chocolate Net Weight: 260g (65g per bar)
Coffee Net Weight: 150g
All of our chocolate is made without any added preservatives, soy lecithin, vanilla, eggs, dairy, or gluten. May contain traces of nuts or peanuts.
About the Beans
Tanzania, Kokoa Kamili
In the village of Mbingu (Kiswahili for Heaven), Tanzania, cocoa beans are gathered from over 4,500 neighbouring farmers.
Kokoa Kamili, a central fermentary, takes these beans and beautifully ferments them. They pay the farmers the highest prices in the region and work to better the lives of the surrounding communities while developing the tastiest cocoa beans around.
We make sure to delicately roast the cocoa beans to preserve and accentuate the distinctive tang of these seeds.
The Bejofo Estate in Madagascar has been farming cacao for 100 years.
They grow, harvest, and ferment their own beans, then dry them quickly under the hot Madagascar sun in the Sambirano Valley. The soil and climate here are ideal for growing the highest quality cacao.