Our Beans

At Barbary Chocolates, the main aim is to provide you with a pleasurable sensory experience, and that means involving as many of your five senses as possible. From the rich smell to the beautiful aesthetics, the creamy texture, the crisp snap and, of course, the luscious flavour, every care is taken to ensure optimal enjoyment.

One way that we ensure that perfect experience is by carefully selecting our cocoa beans from farms around the world. Each country's chocolate tastes unique and has its own special characteristics. In order to allow you to appreciate those unique attributes, all our chocolate is single origin.

Here's a run-down of all the different countries we source our chocolate from and what makes that chocolate so special:

Arriba
Originating from the Guayas River in Ecuador, this type of cacao has a strong cocoa flavour, with hints of caramel and mildly acidic fruit.
Arriba
Brazil
Harvested from a single plantation along the Amazon River, this type of Brazilian cacao is fresh and fruity, coming from the Trinitario variety of cacao pods.
Brazil
Ecuador
Like the Arriba variety, Ecuador cacao has a deep, rich cocoa flavour, with strong flavours produced through the roasting process, a flavour almost reminiscent of tobacco.
Ecuador
Java
Java cacao, made from the rare Criollo variety of cacao pods, has a unique and complex flavour profile, with notes of caramel and fruits such as banana and pineapple. Its flavour also draws comparisons to spices like cardamom and clove.
Java
Madagascar
A sweeter, more fruity blend, Madagascar cacao is mildly acidic and invokes flavours of juniper berries, raspberries and apricots.
Madagascar
São Tomé
Originating from Forastero cacao, imported onto the island in the early 1800s from Brazil, this type of cacao boasts hints of tea, apricots and citrus. It’s also one of the more bitter varieties of cacao, making for a more intense tasting experience.
Sao Tome
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