Cacao from Guatemala Kampura and organic certified.
Finca Kampura means "Beautiful Woman" in Miskito, a Caribbean dialect from the coast of Nicaragua.
The local inhabitants who grow the cacao also like to use it for their own ceremonies.
The cacao comes directly from the farm and is processed by Ewald and Jan-Willem from Heinde&Verre chocolate in Rotterdam.
Method; they roast the cacao at ultra-low temperatures to stay close to the pure cacao flavour. The husks of the cacao are ground in as well; this increases the content of antioxidants (polyphenols). This ceremonial grade contains 15 percent more polyphenols (tested by a lab) than the same cacao that has been de-husked.
Tasting notes: spicy, woody, earthy and with a fruity finish.
Recipe tip:
Espresso kick: use 15 to 20 grams of cacao with 100 ml of water and add spices to taste.
Ceremonial doses: use 35 to 40 grams of cacao with 125 ml of water. Add spices to your own taste.
Spice tip: mix cinnamon, anise, ginger powder and some chili flakes, use 1 to 2 grams per cup.
Make it a bit sweeter by adding, for example, coconut blossom sugar or maple syrup.
Water can also be replaced by (plant-based) milk, first dissolve the cocoa in a little warm water.
