Åkesson’s Brazil Fazenda Sempre Firme 75% Forastero 90/100

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In April 2009, Bertil Åkesson and his Brazillian partner Dr. Angelo Calmon de Sa, purchased the historic Fazenda Sempre Firme in Bahia, Brazil. This 120 ha cocoa plantation is right in the middle of the Mata Atlantica, a wild forest on the east coast of Brazil. Here they grow parasinho beans, a variety of forastero cocoa, notorious in Brazil for its fine flavour. Continue reading

Willie’s Cacao Cuban Baracoa 65 Luscious Orange 88/100

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From the south eastern tip of Cuba facing the Bahamas, these single estate beans are grown in Baracoa. Once harvested the beans are shipped to Uffculme, a small town in Devon to Willie’s factory, where using antique machinery Willie begins the process of turning them into one of his delectable single estate cacao bars. Using only raw cane sugar and adding only a small amount of additional cacao butter Willie likes to keep things fairly simple, intending to bring out the subtle and individual flavours of each of his beans. Continue reading

London Coffee Festival 2017 Part 4

Mr Black

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The day was ebbing into its later stages and it seemed like the perfect opportunity to slowly make my way from coffee into alcohol via the convenient route of coffee liqueur. So I swung by the Mr Black stand to try some of their light enveloping black magic. Made from distilled grain alcohol – that’s Vodka to you and me – and blended with cold pressed coffee, Mr black produces a liqueur that’s sweet and light with distinct flavours of dark roast espresso and a lifting edge of citrus. Mentally considering its uses for coffee in good spirits competitions, I headed off to find some more liqueur. Continue reading

London Coffee Festival Part 3

Quarter Horse Coffee x Jake’s London

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There comes a point at London Coffee Festival where you just need a cup of water – for which the Project Waterfall stand is always a trusted friend – or some ice cream, something to take the edge off, to level you out a little and calm those encroaching caffeine shakes. At such times, who am I to ignore the luring pull of the True Artisan Café and its signature drinks. Continue reading

Michel Cluizel Dominican Republic Plantation Los Ancones 67% 84/100

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Created from trinitario cocoa beans from the Los Ancones plantation, on the island of Santo Domingo in the Caribbean. Once harvested these beans are shipped to Damville in Normandy just west of Paris to Manufacture Cluizel to be turned into one of their single plantation chocolate bars. Continue reading

Michel Cluizel Sao Tome Plantation Vila Gracinda 67% 83/100

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Created from forastero cocoa beans grown on the West African island of Sao Tome off the coast of Gabon. Once harvested these beans are shipped to Damville in Normandy just west of Paris to Manufacture Cluizel to be turned into one of their single plantation chocolate bars. Continue reading

Michel Cluizel Mexico Plantation Mokaya 66% 87/100

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This bar is created from organic, fine flavour Trinitario cocoa beans grown in the Chiapas region of Mexico on its south west coastline. Once harvested these beans are shipped to Damville in Normandy just west of Paris to Manufacture Cluizel to be turned into one of their single plantation chocolate bars. You can read more about Mokaya on Michel Cluizel’s website here http://www.cluizel.com/en/engagements-qualite/chocolat-bio-cluizel.html Continue reading