Heinde & Verre - Vibrant Colombia Dark 71%

Heinde & Verre - Vibrant Colombia Dark 71%VIBRANT COLOMBIA DARK 71% Refreshing fruit sensation Experience this fresh and vibrant cacao endemic to the Colombias Meta region. This old criollo variety with its typical light colour is carefully nurtured by Finca El Jarn alongside the Ariari river. Awarded Gold at the Academy of Chocolate 2025 TASTING NOTES Refreshing layers of cranberry bright acidity, light spicy caramel chocolate, red fruit and nuts. The cacao is roasted in two contrasting

VIBRANT COLOMBIA DARK 71%

Refreshing fruit sensation

Experience this fresh and vibrant cacao endemic to the Colombia’s Meta region. This old criollo variety with its typical light colour is carefully nurtured by Finca El Jarīn alongside the Ariari river.

Awarded Gold at the Academy of Chocolate • 2025

TASTING NOTES

Refreshing layers of cranberry bright acidity, light spicy caramel chocolate, red fruit and nuts.

The cacao is roasted in two contrasting profiles, the H&V signature Split Roast technique: one roast profile highlights acidity and spicy notes, the other profile delivers soft notes of ripe fruit and caramel. Dutch beet sugar brings out the fruitiness of the cacao without adding any additional flavours.

ABOUT THE INGREDIENTS

Heinde & Verre means “near and far”. The locally sourced Dutch beet sugar allows the Colombian cacao to be fully appreciated.

FINCA EL JARNDÍN FARMERS

Located in Colombia, the El Jardin Plantation in Finca El Jardin on the Ariari river plains covers 20 hectares. The protection afforded by this exceptional and luxuriant environment allows the cocoa trees to flourish.

The El Jardín Plantation’s name alludes to the Meta region, which abounds with magnificent natural “gardens” and unique flora and fauna.

LOCAL DUTCH SUGAR

The locally grown sugar beet is an ideal sweetner for chocolate. Its neutral character allows cacao flavours to shine without adding flavours to the chocolate (other sweetners such as sugar cane adds for example a molasses flavour to chocolate) Because of the relative small scale of the sugar beet processing industry, organic and non-organic sugar beets are combined in the extraction proces. Research shows that the CO2 footprint of Dutch beet sugar is 4 times lower compared to the average sugar cane production. This is due to a higher yield, efficient farming, harvesting and processing and the fact that it does not need to be transported over long distances. Moreover, an additional benefit is that beet sugar has a lower water consumption than cane sugar.