Name: Baianí Brazilian Coffee 70%
Brand: Baianí
SKU: BAI-007
Price: 13.56 CAD
Availability: InStock

Baianí Brazilian Coffee 70%

Cocoa Origin: Brazil
Producer Country: Brazil
Weight: 58 g

'Exhibit A' in proving that what grows together, goes together! Both sets of beans (cacao and coffee) are sourced from Bahia, Brazil, with the latter coming from two of Latitude 13's farms situated in the high altitudes of Chapada Diamantina. The bar's profile is pleasantly mild, showing tasteful restraint and balance. Its buttery texture and relatively lighter weight, however, does not affect the fullness of its flavours; a credit to Juliana, the maker, who was able to tease out all the pleasant tasting notes of both coffee and dark chocolate while leaving out any excess acid, astringency, or bitterness. I don't think this could be made any better!

$13.56

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Baianí Brazilian Coffee 70%

$13.56

Childhood friends turned spouses, Juliana and Tuta, are descendants of cacao farming families dating back to the early 1900s. After pursuing careers abroad, they returned to their roots, founding Vale Potumujú in Arataca, Bahia. Situated on nearly 900 acres within the biodiverse Atlantic Rainforest, almost half of the estate is dedicated to preserved forests; Juliana and Tuta are passionate advocates of the "Cabruca" agroforestry system, integrating native trees to cultivate cacao. This method fosters a sustainable environment for diverse wildlife exclusive to this biome. They replant 4000 seedlings annually. Focusing on Forastero and Trinitario hybrid cacao varieties, each batch is segregated into micro-lots, reflecting their terroir. All cocoa is grown, processed, and transformed into chocolate on-site and Juliana, with her background in gastronomy, enjoys featuring classic Brazilian ingredients in their inclusion bars, adding a uniquely Brazilian touch to many of their offerings.

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Bahia, a large state in central Brazil that hugs the Atlantic Ocean, features up to nine distinct climate types and diverse geography, with average rainfall ranging from 363 to 2,000 mm per year, depending on the region. Its topography includes mountains descending into plains, extensive coastlines with beaches and coconut groves, and areas of swamps and lagoons. The aptly named “Cocoa Coast” in the south is where most cocoa farming is done. This part is characterized by ecological sanctuaries, dense forests, and wetland vegetation. Unfortunately, large monocrop plantations left the region vulnerable to a disease called “Witches Broom” which all but wiped out cocoa farming in the 1980s. However, family farms have since revitalized the industry, focusing on premium cocoa and artisan chocolate production.

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