Pump Street Bakery Ecuador Hacienda Limon 75% 87/100


From central Ecuador inland from the coast in Los Rios, Hacienda Limon grows Nacional Arriba cacao beans and uses traditional harvesting techniques to process their beans after harvest. You can read more about the farm on Pump Street Bakery’s website http://www.pumpstreetbakery.com/chocolate/ecuador. Once processed these beans are shipped to the small Suffolk coastal town of Orford for turning into one of Pump Street’s single origin chocolate bars. A bakery may seem like a strange place to be producing chocolate bars, but if you’ve ever tasted their single origin Ecuadorian milk pain au chocolat, you’ll appreciate that Pump Street’s passion for and dedication to baking transfers just as well to chocolate making, as it does to producing wonderful baked goods. Continue reading

Bullion Bolivia Alto Beni 70% 88.5/100


These wild and trinitario beans are supplied by Alto Beni Cacao Co, a partnership between Invalsa a Bolivian exporter and Taza Chocolate representing around 500 smallholder growers of cacao in the northwestern Palos Blancos region of Bolivia. Once harvested they’re shipped to Sheffield where Max Scotford works to turn them into one of his golden pure bars of a precious substance. Continue reading

Pump Street Bakery Jamaica Bachelor’s Hall Estate 56% Milk & Indonesia Raja Batak Coffee 91.5/100


This bar features a combination of cocoa beans from Bachelor’s Hall Estate in Jamaica and a honey processed coffee roasted by Monmouth Coffee Company from Raja Batak in Indonesia. The predominantly Trinitario beans with some Criollo and Forastero are grown by Desmond Jadusingh on the Bachelor’s Hall Estate, which sits below the Blue Mountains of the St Thomas Parish on the south eastern end of Jamaica. The coffee comes from Raja Batak growing various cultivars near Lake Toba in northern Sumatra. Bringing all these ingredients together Pump Street Bakery combine them at their bakery in the small Suffolk coastal town of Orford in order to create another of their marvellous inclusion bars. Continue reading

Bullion Chocolate Haiti Acul Du Nord 70% 90.5/100


The beans for this bar are supplied by Roduits Des Iles SA (PISA) cooperative who work with small farmers in the Acul Du Nord region of Haiti. Once harvested they’re shipped to Sheffield where Max Scotford works to turn them into one of his golden pure bars of a precious substance. Continue reading

Best of Oslo: Coffee Part 2

Hendrix Ibsen


Just a step outside of Oslo’s Mathallen building is a coffee shop that owes its name to Henrik Ibsen a Norwegian playwright and poet and the universally beloved Jimi Hendrix, which I guess speaks of both home and music a theme that encompasses this cafe. Entering the place, it feels like a hangout space, walls lined in equal parts by records, art and bags of retail coffee beans, with nothing looking out of place. Continue reading

Pralus Indonesie Criollo 75% 90/100


From the island of Java Indonesia, these cocoa beans come from criollo trees originally brought and planted by the Spanish in the 17th century. Once harvested these beans are shipped to Pralus’s manufacturing plant in Roanne, where he turns them into his world famous chocolate bars. Continue reading