Ranging from 72% to 84% cocoa, grown in volcanic soil, the collection is a true exploration in taste. Each pack guides you with tasting notes and provides information on the singles estates where the beans are grown and harvested.
The bars included in the gift box are:
Madagascar, Sambirano Valley, 84%
The microclimate of the Sambriano Valley, which lies within the volcanic hills of the north west of Madagascar, provides the humid conditions for growing perfect cocoa. The lush soils and generous shade of the broadleaf forest ensure a chocolate of character and depth. Raspberry and rich red fruit tones create a zesty character
Vanuatu, Malekula Island, 72%
Malekula is a tiny island, blessed with rich volcanic soils. Due to the care of the indigenous farmers and collaboration with the main island to develop the best agricultural practices, the estate produces cacao of outstanding quality and calibre. Cherry, soft lemon and white grape aromas give an essence of lush fruit.
Papua New Guinea, Karkar Island, 72%
This volcanic island is home to two family cocoa farms employing most of the population. Good farming practices and long-held skills of fermentation and drying combine to ensure a superb tasting chocolate. Walnut and wild mushroom yield to intense cocoa, ending with truffles.
Solomon Islands, Makira island, 75%
Makira has two guest houses, a grass landing strip, a small hospital, and Lucy's all-female cocoa farm. It is the personal, artisanal nature of the farm that ensures the distinct character of this delightful chocolate. Soft grapefruit and raisin tones married with rich caramel.
Philippines, Mindanao Island, 73%
The cocoa is grown in the lush volcanic hills under a canopy of coconut palms and plantain leaves ten degrees north of the equator. Citrus, honey and caramel layers yield a gentle yet rich taste.
All these bars are dairy-free, suitable for vegans, Halal, Kosher (KLBD) and produced in a no nut factory.
The firetree, or cocoa tree as we often call it, thrives in rich, porous volcanic soil. This is why Firetree source their cocoa from remote volcanic islands like those in the southern Pacific and Madagascar.
Each variation is created with cocoa from just one single estate or farmholding. This allows you to enjoy the distinct tastes and nuances of each chocolate in the same way you might enjoy a fine wine.
All the cocoa is produced by local farmers, who Firetree deal with directly instead of working through agents. By cutting out the middle man, the farmers get more for their hard work and quality. By paying a substantial premium above the market rate, these farmers get the chance to provide for their families and commit to high agricultural standards that makes for great cocoa. This also means that the farmers can afford to maintain the highest ethical and sustainable standards possible.