Tan Bun Skrati - Tree to Bar Chocolate 100 Percent

Tan Bun Skrati – Tree to Bar Chocolate 100 Percent

€ 6,95

Tan Bun Skrati – Tree to Bar Chocolate 100 Percent

Tree to bar

The bars of Tan Bun Skrati are processed in its entirety in Suriname. All stages of processing are carried out by the same hands: harvesting, fermenting, drying, roasting, winnowing, milling, tempering, casting and packaging.

No coconut butter added

Out of stock

Tan Bun Skrati – Tree to Bar Chocolate 100 Percent

Fine Flavor Cacao

The trees in the Tiger Creek garden are Trinitarios: A fine flavor cacao that yields this cacao variety. The planting consists of about 150 trees in total, many young trees, some of which are just starting to bear fruit. But also some trees that are more than 60 years old. It is cared for by four brothers. The garden is a stone’s throw from the Saramacca River, near the estuary. The cacao grows between banana plants and mango, pomeraque, breadfruit and citrus trees.

Ripening, roasting and grinding

After finishing fermentation and drying, the beans are aged for another 6 months. They are roasted and the nibs are then left in a mill/melangeur on stone ground for 7 hours. A seven-hour grind is relatively short, resulting in a slightly rough texture. But it benefits the taste. The more subtle, volatile flavors haven’t been ground down.

Limited edition

Tan Bun Skrati processes its cocoa in very small batches. Below the company logo on the bar, you will find a diagram. It’s a crossmark and a numbering. The crosses indicate the intensity of the chocolate. 1 cross = mild, 2 crosses = full-bodied; 3 crosses = robust. The numbering tells you which song of the total edition is your bar.