These beans have been flash-roasted to bring out some of the natural savoury notes of Ecuadorian cocoa. When combined with pieces of dried goldenberry (or cape gooseberry), they create a lovely balance between the sweet tartness of the fruit and the slightly astringent chocolate.
Note: The word “raw” on the packaging here is a bit misleading. The beans are heated during fermentation and flash-roasted for a short while (as opposed to a longer, slower roast used by most other makers).
ABOUT THE MAKER
Jorge Martínez is an agricultural engineer with over 25 years of experience working in Ecuador’s cocoa industry. Inspired by the history of the famed Arriba Nacional beans from Ecuador in the 1800s, he set up Minka Chocolate in 2015 (“Minka” is a Quecha word meaning “teamwork”). Their mission is simple: to make Minka a recognised brand of high-quality chocolate worldwide, to celebrate their Ecuadorian origins, and to provide supreme tasting experiences for chocolate lovers around the world.