We are very fortunate to be collaborating once again with Workshop Coffee, a company with whom we find a lot of synergy. Their quest for the most delicious cup of coffee is unfaltering and takes in the same nuances of approach that we do; working as directly as possible with growers and cooperatives to understand the key quality drivers while maintaining respect and ethics and the core of their day to day operations.
This new coffee bar we have created brings out the best of two fantastic beans, each sourced with flavour and traceability in mind, while being very different to previous bars we have made together.
Around 1,900 smallhold coffee farmers contribute the fruit that comprises the lots of coffee processed at the Hunkute washing station in Ethiopia. Working organically, they are growing Sedancho as well as Native Typica Hybrid varieties. This is Workshop Coffee's 8th year roasting coffee from Hunkute washing station.
The cocoa beans are from Kerta Semaya Samaniya Cooperative, Bali - a progressive network of small farms that is built on the pillars of responsible agricultural practices and gender equality. Their outstanding cacao is delightfully rich, with notes of brown sugar and prune.
This bar is made by adding freshly ground, roasted coffee beans to the conch as we make the chocolate. As such, the coffee flavour melds through the chocolate and they develop alongside each other.
On the nose, we find the scent of chocolate to be primary. Then through the melt, the Hunkute coffee beans bring bright, fresh notes of candied lemon and peach iced tea to the rich and deep Balinese cacao. The resulting chocolate is more than the sum of its parts, with a profile that is both aromatic and sweet, with notes of orange and earl grey.
Ingredients - Cocoa nibs, cocoa butter, cane sugar, Workshop Coffee Hunkute coffee beans (4%). May contain milk, cereals containing gluten, eggs, nuts and sesame seeds.