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Ecuador 66% & Workshop Coffee Murray Cooper

For our third bar made in partnership with Workshop Coffee we bring together cocoa and coffee both grown in Ecuador.  Deep, earthy, Heirloom Cacao Preservation accredited Arriba Nacional cocoa from Samuel von Rutte's Hacienda Limon married with the fruity, lightly spiced coffee from Murray Cooper's Finca Luciérnaga (Firefly Farm). The resulting chocolate is perfectly balanced between the two, offering complementary flavours of toasted nuts, brown butter and ginger cake with subtle hints of white grape and melon.


  • cocoa beans
  • cane sugar
  • organic cocoa butter 
  • coffee beans
  • minimum 66% cocoa
  • bar weight - 70g
  • we also handle gluten, dairy & nuts on the premises