Nose: Blackberry marmalade bomb with hints of flowers.
Palate: Classic chocolatey notes with sharp berries, oak, and nuts.
Finish: Blackberry, coffee, grapefruit, nuts
To'ak makes the world's finest and most expensive chocolates, with some of their single bars costing up to $450! Why? The cacao is grown in Manabi, Ecuador, which is to cacao what Burgundy is to wine. Beans come from the rarest variety, pure 100% Nacional, which is over 5,300 years old. To'ak also promotes sustainability and conservation. Barefoot is proud to offer these one-of-a-kind chocolates.
2021 Rain Harvest 0 Hours Conch Story: Heavy rains during ripening and harvest time seemed to push this cacao in a fruitier direction. With this edition, To'ak let loose the full force of those intrinsic flavors by opting to refrain from conching. Bold blackberry marmalade bursts forth, intermingling with notes of coffee, oak, and a touch of flowers.
Pairing Recommendations: Sweet single malts from Speyside, triple-distilled Irish whisky, well-aged bourbon, VSOP Cognac, reposado or anejo Tequila, Zacapa 21 Rum, and sweet dessert wines like Port or Sauternes. In the realm of cheese, creamy and nutty are always best. Robiola, brie, and triple-cremes are lovely. We also enjoy semi-soft cheeses like gouda, havarti, and fontina.
Size: 1.76 oz (price is per bar)
Ingredients: Cacao beans, cane sugar
*Waitlist is on a first come basis
NOTE: chocolates will only ship if ordered with a coffee bean order. We do not ship in summer or hot weather but do have a wide selection at our cafes.
WE TASTE: Plum and berry aromas lead to notes of candied orange and maple, with a sweet jammy finish. We're really excited to share this special coffee.
ROAST PROFILE: Light
GROWER: Smallholder farmers organized around Chelbesa mill
OTHER: Traceable, Single Origin
This coffee is sourced from family-owned farms organized around the Chelbesa coffee mill located in the Gedeo Zone. Small coffee farmers deliver ripe cherries to the Chelbesa mill where the cherries are carefully selected and immediately placed on raised beds carefully constructed to ensure proper air circulation and temperature control for an optimal drying process. Cherries are also turned regularly on the beds to prevent damage during the drying process. The cherries are stored in a local warehouse after the moisture is reduced to between 11.5 and 12 percent, and then transported to Addis Ababa where the coffee is milled and exported.
Origin photo by Royal Coffee
CUP PROFILE: Floral aromas lead to notes of black cherry and gobs of dark chocolate and salted caramel with a thick body and a lingering finish.
CUP PROFILE: Aromas of molasses and cherry lead to a creamy cup of cocoa and sweet toffee that lingers on the tongue.