Dossier No. 047 — Cacao Specimens
Each tablet catalogued by latitude, soil, and harvest. Lift the lid — every bar rests upon the very ground that bore it.
MADAGASCAR · 72%
-18.7669, 46.8691
PERU · 80%
-12.0464, -77.0428
TANZANIA · 68%
-6.3690, 34.8888
ECUADOR · 75%
-0.1807, -78.4678
Single-Origin Reserve
Lift to inspect — Est. MMXIV
↑ The lid rises on entry · 4 specimens catalogued
Instrument II
A navigational instrument for the palate. Each plotted star marks a tasting note charted across our origins — read radially, from earth at the core to bloom at the rim.
Origin Dossiers
From the alluvial Sambirano Valley, where Trinitario pods ripen in iron-rich red clay. The result is unmistakable — bright red fruit, a flash of citrus, and a finish like preserved cherries left in a copper tin.
Harvested along the Marañón canyon at the edge of the Amazon basin. A rare white-bean Nacional thought extinct for a century — gentle, nutty, with green banana and a whisper of jasmine carried on river air.
Grown in the volcanic Kilombero plains where mineral ash feeds the soil. Bold and brooding — dried tobacco leaf, baked plum, and a long earthen tail that lingers like woodsmoke after rain.
Red fruit, citrus peel, preserved cherry.
Green banana, hazelnut, jasmine air.
Tobacco leaf, baked plum, woodsmoke.
Stone fruit, almond, floral honey.
Bean-to-Bar · Catalogued by Soil · Est. MMXIV