The force behind our Bean to Bar project are the community-supporting and conservation projects linked to the farming of heirloom cacao. Communities who have traditionally worked with this food ofter grow rare and old varieties, called heirloom cacao. With these gems we can make an unique chocolate.
Sweetened with evaporated coconut nectar. Grown deep in the jungle of Guatemala, Lachuá is without a doubt one of the most remote and environmentally pristine origins we source from.
Lachuá’s unique environmental conservation efforts and well rounded flavor profile have made this cacao a popular choice for makers around the globe.
With a well rounded fruity & creamy profile and notes of espresso, Lachuá’s distinctive flavor captures the creative attention of makers and the taste buds of consumers. Because we do not roast our beans, they maintain their strength, health and rich flavours profile.
Weight 60 grams
Awards & certifications
Meet Coco Caravan - Stroud, UK
Coco Caravan founder Jacques Cöp works directly with cacao farmers and cacao farms. This ensures that the chocolate is always connected to its source and the artisanal process in Stroud, UK is part of the human and nonhuman web of interconnection.
Coco Caravan works only with the best Raw Criollo Cacao there is to find combined with truly pure, unrefined creamy coconut blossom nectar. The combination of Raw Cacao and the sweetness of the coconut flower gives our chocolate its smooth melt and fantastic clean taste.
We choose to work with the simplest processes and leave out any additives or preservatives. All our products are completely vegan, dairy free, egg free, gluten free and free of soy additives. All our raw cacao and nectar are from certified fair trade sources.