The beans for this Georgia Ramon Belize bar were sourced exclusively from the southeast of the Yucatán Peninsula in Belize. Like other regions of Central America, cocoa has a rich history here with Mayan settlers cultivating the plant between 250 BC and 900 BC. This organic Trinitario cocoa from Belize is one of the rare heirloom cocoa varieties.
In order to source the beans for this bar Georgia Ramon worked with the TCGA (Toledo Cacao Growers Association) cooperative. Founded in 1984, the cooperative has been certified organic and fairtrade since 1993 and supports 1,100 farmers, mostly native Mayans.
We found this 100% to be particularly intense with spicy and nutty layers and very aromatic. We also detected a hint of smoke to the finish.
Based in Bonn, Georgia Ramon is the first German maker we partnered with. Georg Bernadini and his partner Ramon founded the company (which also has a shop and small coffee roasters) in 2015. Some of those familiar with the chocolate world may already know of Georg Bernadini. He started his career as a chef patissier in Germany and Paris, before doing a stint as head patissier at two Michelin star Les Jardins de L’Opera in Toulouse. In 1992 he helped to found Confiserie Coppeneur et Compagnon alongside Oliver Coppeneur. Bernadini spent 17 years at the company before leaving 2010 to work on new projects, including Georgia Ramon. He has used his chocolate expertise to write Chocolate – The Reference Standard. This book is a staggering 920 page overview of the world of artisan chocolate and bonbon makers.