Seed Chocolate Guatemala Polochic Spiced Latte Dark Milk 55% 90.5/100

This bar is made with cocoa beans from the south eastern area of the Alta Verapaz around the Polochic river in eastern Guatemala. Once harvested they’re shipped to Stoke on Trent where James Walter turns them into one of Seed’s chocolate bars.

Barbers Guatemala Cahabon 60% 89.5/100

These beans are from Cahabon, in Lanquin, central Guatemala. Once harvested these beans are shipped to Kingsteignton in Devon where Michael turns them into one of Barbers chocolate bars.

Cacao Elora Guatemala Lachua 70% 89.5/100

This bar is made with trinitario, upper amazon forastero and amelonado beans from the Alta Verapaz region in central Guatemala. Once harvested these beans are shipped to Cacao Elora’s home just outside of Matlock in Derbyshire where they are turned into one of their chocolate bars.

Ethicoco Guatemala 75% 89.5/100

This bar is made with cocoa beans from Papua New Guinea. Once harvested they’re shipped to Titchfield near Portsmouth where Ethicoco turn them into one of their single origin chocolate bars.

Lucocoa Chocolate Guatemala 73% 89.5/100

This bar is made with cocoa beans from Guatemala. Once harvested these beans are shipped to Lucocoa’s base in North London, where they reside as London’s first bean to bar chocolate maker. Lucocoa’s name is a combination of the ingredients they frequently use to make their bars lucuma, coconut sugar and cocoa beans.

Utopick Guatemala Chivité 75% 92/100

These beans are from San Juan Chivite by the Cahabon river, in Lanquin, central Guatemala. Once harvested these beans are turned into Utopick chocolate bars by Paco Llopís and his wife Juana in Valencia, Spain.

Coco Caravan Guatemala Lachua 70% 91/100

This bar is made with trinitario, upper amazon forastero and amelonado beans from the Alta Verapaz region in central Guatemala. Once processed these beans are shipped to Stroud, where Coco Caravan turn them into one of their unroasted chocolate bars.

Dormouse Chocolate Guatemala Bread & Butter Dark Milk 51.5% 90/100

This bar is made with trinitario, upper amazon forastero and amelonado beans from the Alta Verapaz region in central Guatemala before being blended with browned butter and sourdough. Once harvested they’re shipped to the Great Northern Warehouse in Manchester where Isobel and Karen turn them into one of their single origin chocolate bars.

Pump Street Bakery Guatemala Laguna Lachua Reserve 2017 75% 89.5/100

This bar is made with trinitario, upper amazon forastero and amelonado beans from the Alta Verapaz region in central Guatemala. 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 at Pump Street’s new chocolate factory.

La Maison Darricau Guatemala 73% 89/100

This bar is made with forastero beans from Guatemala. Once harvested these beans are processed by Michel Garrigue at La Maison Darricau’s chocolate factory in Bourdeaux.