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Limited Release, Yasica Especial

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This very special bar is crafted from the single sack of ancient Nicaragua Criollo beans that were produced by farmer Giff Laube this harvest season.

Over a decade ago Giff discovered what he thought may be ancient Criollo trees in a remote jungle near the Yasica river in Nicaragua.  He had the leaves from several trees tested by the USDA (test results below), and one tree (identified as “Laube 1” on the test results) turned out to actually be ancient Nicaragua Criollo.  Giff cleared a section of his farm away from his other trees and began to propagate this ancient Criollo through grafting.

This year, almost ten years after first beginning this labor of love, Giff’s painstakingly grafted and nurtured trees finally produced enough beans for a single sack of dried cacao.  He sent us that sack.


Tasting notes:  Juicy strawberries, cream, honey, cashews.


Nicaragua, 55g Bar

$35.00

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Ingredients: Single origin cacao beans, organic sugar, single origin cocoa butter

Customer Reviews

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A. Magoun
Not up to expectations but no regrets

The story of the time-consuming process and rarity of the "ancient" Criollo strain of Nicaraguan cacao was sufficient to justify paying the price and adding this bar to my collection of pure 70+% wrappers. In sharing it with several friends with some experience in dark chocolate, however, and in comparison with a couple of other bars, we all had to admit that this Central American Criollo bar did not measure up to others we've enjoyed, Venezuela's Porcelana, for example. This is not the only time I've found that old, uncultivated strains have disappointed--To'ak's Nacional offerings from Ecuador come to mind, even as i appreciate the Beniano of Bolivia and Luisa Abrams's wild strains in Brazil. The problem is not in the efforts of the dedicated and skilled Mr. Laube and his crew, or the excellent chocolate makers of Goodnow Farms. I think the issue arises from the sound reasons that people have cultivated and cross-bred strains of trees, vegetables, animals, at least into the early 20th century. They improved the flavor and size of apples, tomatoes, bananas, grapes, coffee, and yes cacao, at least before multinational corporations emphasized monocultures for commodity pricing and durability over taste. The bar is good, to be sure, and I've no regrets about supporting the efforts of all involved in this remarkable project. My most intense experience with strawberries remains with tiny wild ones in Finland over 40 years ago, but I wonder how discerning palates would evaluate GF's Yasica offering in a blind taste without all the context.

T
TerryO
Simply Delicious

We tasted the chocolate during a family dinner. Loved the brochure that was included with the delivery on how to taste chocolate. We love doing wine tastings so it was a learning experience about chocolate. Also, it was very helpful to have all fo the information behind the chocolate, from grower to roasting process. Deepened our appreciation for single source chocolate. We plan to do a tasting again with a selection of your chocolates. Thank you!