Same maker. Same recipe. Same origin. Different year.
For a long time we’ve known that the flavours in cocoa harvests vary year on year, but this is the first time we’ve had the opportunity to taste the difference for ourselves. When Rob and Amy took delivery of their Dominican beans in 2017, they set aside a small batch in storage. Now the time has come when they’ve turned them into bars, alongside the more recent 2019 harvest.
The two bars share a general flavour profile of figs and raisins melting into a chocolatey finish. There are noticeable differences, however. This 2017 Vintage has an earthier quality, for example, while the 2019 Vintage has some pronounced notes of red fruits. Why not try the pair for yourself and see what differences you can taste?
ABOUT THE MAKER
Based among the beautiful inlets and mountains between Seattle and Vancouver, Fresco Chocolate aims to apply the scientific method to chocolate making. Rob Anderson, a computer scientist from Southern California, founded the business in 2010 after a series of inspirational visits to the legendary Scharffen Berger chocolate factory in Berkeley. His experiments change one variable at a time: origin, cocoa percentage, roast time, conche time. Many craft makers do the same before picking their favourite combination and sticking with it. But not Rob. Rob is unique in releasing many variations, so you can see for yourself the profound impact such subtle changes can have on the final flavour.
The beans for this bar are sourced from Öko Caribe, the most prominent cocoa supplier in the Dominican Republic and one of the most popular in the world. The two owners, Adriano de Jesus Rodriguez and Gualberto Acebey Torrejon, maintain close relationships with their farmers, often giving out loans for family emergencies and community needs. They also educate their farmers about sustainable land management and environmental responsibility, and pay consistent premiums for the farmers’ award-winning cocoa.