Heinde & Verre - Spirit Of Guatemala 71% Dark Chocolate - Guatemala
$ 16.00
Ceremonial cacao from the Maya’s
Taste the spirit of the Maya tribes from Guatemala. When seeking an authentic chocolate experience this native – award winning – Guatemalan cacao variety delivers it. True food for the spirit.
To extract a wide range of flavours we have applied our signature split-roast. The Guatemalan single origin thrives when it is split in two batches. One batch is roasted on a long and low temperature profile and the other batch continuously climbs in temperature for a short period.
Origin
Cacao: Guatemala
Heinde & Verre means “near and far”. The locally sourced Dutch beet sugar allows the Guatemalan cacao to be fully appreciated.
The Kampura farmers are located in northeastern Guatemala and began its journey in 2011 with a vision to transform degraded cattle pastures into a thriving and sustainable agroforestry system. The founders saw an opportunity not just to grow cacao, but to rebuild an ecosystem and empower local communities in Izabal. What once was deforested land is now home to lush cacao plantations shaded by native and endangered tropical trees such as mahogany and Honduran rosewood. This approach allows the farm to blend environmental restoration with fine-flavor cacao cultivation.
Kampura is a cacao estate in Guatemala with about 160 hectares of cacao grown from diverse native varieties to support quality and biodiversity. It produces fine-flavor cacao for local and select international buyers, with careful fermentation and processing.
The farm is also a major local employer, supporting dozens of families and involving both men and women in all stages of production, with women taking leadership roles in quality control. It invests in training programs that teach sensory evaluation and chocolate tasting, helping workers develop expertise and better livelihoods.
Recognized in 2023 and 2025 by the Cacao of Excellence program for its balanced and complex beans, Kampura is seen as a model of regenerative agriculture that combines environmental restoration with community empowerment.
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.
Tasting Notes
A bar of captivating contrasts. Lively notes of kumquat bring a spirited fruitiness, balanced by the deep, gentle warmth of malted barley and subtle hints of laurel. The finish reveals delicate tannins, evoking the character of a dry Chianti classico.
Ingredients
Cacao and cacao butter 71%, Sugar
Allergens and Certifications
Allergens: none
Single Estate Cacao
Organic Cacao
Vegan
Non GMO
Direct/ Transparent trade
Storage
Each Heinde & Verre box contains 2 bars, one bar for now, one for later. At Heinde & Verre we take chocolate and your enjoyment very serious. Quality chocolate needs to be protected so we have developed the perfect packaging to preserve all the natural flavours. A kraft pouch protects against light, humidity, dust and dirt. A double air tight seal protects against odours. We have extracted part of the air to reduce oxidisation and moisture.
Net Weight
70g / 2.5oz
