Cocama is the vision of Sebastián Faura, a young Peruvian chocolate maker, cocoa researcher, photographer, and drummer. Having graduated from an Economics degree to then working for the Peruvian government in projects linked to cacao-growing communities, Sebastián became fascinated by the cocoa of his country. This fascination carried Sebastián across the Atlantic Ocean to Belgium, where he studied at the Belgian Chocolate School in Antwerp.
Cocama have crafted its 100% dark chocolate to be punchy and intense, as one might expect from a Peruvian 100%. The texture is soft, with a smooth melt. There is a detectable sweetness within, and a bright acidity that refreshes the palate. This 100% is certainly a must-try.