La Cueva del Oso | Colombia 70%
Huila, Colombia | 70%
Size: 1.75oz
Tasting Notes: Toffee, Molasses, Wild Mint
Description
La Cueva del Oso is a 70% dark chocolate bar made with cocoa produced by smallholder farmers in Huila, Colombia. Careful, innovative processing has made this fermentory one of the most exciting origins in craft chocolate. The name means 'the bear's cave,' and there's something fitting about that: this is a bar that rewards the curious.
At 70%, it's equal parts approachable and wild. Toffee and molasses draw you in with a warm, earthy sweetness, then a cool finish of wild mint arrives out of nowhere and makes you reconsider everything that came before it. The kind of single-origin dark chocolate that gets people asking questions. Roasted and crafted from scratch in our Bend, Oregon workshop.
- ingredients
- 1% for the planet
- shipping
Cocoa beans, organic cane sugar
Seahorse Chocolate joined 1% for the Planet to back up our values with action. Through this membership, we donate one percent of our annual sales to groups working to protect biodiversity and build climate resilience in cocoa landscapes. This commitment gives us the chance to support the people and organizations doing critical on-the-ground work where cocoa is grown.
Cacao is especially well-suited to play a key role in climate and biodiversity solutions. When grown in diverse agroforestry systems, it can support healthy ecosystems, store carbon, retain water, and help protect soil, all while offering a profitable crop for smallholder farmers. These working landscapes are essential to meeting global conservation goals. Through 1% for the Planet, we’re investing in the future of cocoa and the landscapes that make great chocolate possible. We’ll be sharing more soon about the projects we support through our newsletter, so join us here for updates.
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The Seahorse Promise
At Seahorse, we are bean-to-bar chocolate makers working towards three guiding goals:
to be leaders in cocoa sustainability
to be excellent partners at every step of our supply chain
to keep making the best chocolate we’ve ever tasted
