For this single origin bar Ruket sourced their beans from a social enterprise located in the far northern region of Haiti.
The beans were dried in a special tunnel which allowed air to circulate and then they were monitored until the moisture level reached 6.5%/7%. As is typical with Ruket’s processing of other bars, the beans were roasted slowly over a period of 20 minutes and ground down for at least 72 hours which allowed for a beautifully smooth texture.
This bar is something special and we found it hard to stop ourselves from devouring the whole bar in one sitting! A sumptuously creamy bar overall with a note of coffee which acts as the foundation to this bar. Hints of red currants also reveal themselves as this deliciously rich bar melts on the tongue – a true celebration of Haitian cocoa.