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.
This 70% dark chocolate delights with a plethora of flavours, it has coffee notes with light acidity, a light roast comes through during the melt with a subtle greenness and peaty-flavour to it. The melt is thick and smooth.