Corazón Cacao

Corazón Cacao from Van Hoop is no ordinary cocoa, but a distinct origin product from Pueblo Bello in Colombia. Due to the high altitude, careful fermentation, and slow drying, an intense profile emerges with citrus, wine, cherries, and dark cocoa. At the same time, floral, woody, and nutty notes provide extra depth. Van Hoop does not provide a fixed brewing recipe, but does offer three clear usage tips. You can eat the beans as they are, grind them finely as an alternative to cocoa powder, or prepare them as a warm xocolatl. It is in this last form that the fruity character opens up beautifully and the finish remains long, creamy, and clean.