What are we talking about when we refer to single-country or single-estate chocolate? What are the differences between a single-country, single-region, and single-estate? Join us to discover the particularities of these categories.
Chocolate, like other foods and beverages such as coffee, wine, or some other spirits, has denominations of origin. It means that, depending on the origin of its ingredients, it receives a classification.
If we want to talk about chocolate, we need to know what are the different categories in which we can classify the product. Let’s start with the bigger picture.
The largest classification known in the market is that of Single Origin. This encompasses all the others. This, since it refers to all the cocoa produced in a specific country.
However, at Luker, we have classified cocoa in such a way that we can take advantage of the specificity of each cocoa even more. This is in terms of taste, experience, impact, and traceability.
Single Origin Chocolate classifications
When we talk about Single Country chocolate, we refer to chocolate that is made with cocoa, and cocoa butter, grown and processed in a specific country. In other words, it does not contain cocoa, that comes from other producing countries.
That said, it is important to highlight that when we talk about cocoa, more specifically Cacao Fino de Aroma, a wide variety of factors affect the sensory profile of this wonderful product.
Factors such as genetics, the conditions of the land, the well-known in the world of wine terroir, and the post-harvest and benefits processes, such as fermentation and drying, will be the main ones responsible for highlighting the full range of cocoa flavors.
That is why single country chocolate will be the perfect expression of the flavor of that country. Since it represents its base and its foundations.
In our case, we are very blessed since Colombia is an extremely diverse country, both culturally and topographically. Its geographical position allows for the cultivation and harvesting of high-quality cocoa in most of the country.
The beauty of Colombian Single Country chocolate lies in there. In the perfect combination and balance of flavors that transcend the wide variety of regions, land, and culture that exist within the territory. Also, that finds and condenses all that unites us and allows us to express ourselves in a unified way: as a country and as Colombians through chocolate.
For example, a Perú chocolate embodies a strong cocoa flavour, a perfect balance of bitter notes, and a subtle sweet tone. Fruity notes, slight acidity, and citric flavours attribute to the unmistakable character of this dark chocolate as it melts easily in the mouth fostering an exquisite creamy mild sensation.
Single Region chocolate is the next level of the pyramid. In this case, the chocolate is made exclusively with cocoa grown in a defined region or territory.
This fact will allow us to express, through a product, the wonders of only that region.
The factors that make chocolate stand out from the rest are its people, its culture, its land, its climate, and its essence. The mix of all these characterizes them as a region. It is in this type of chocolate that we will begin to feel much more defined sensory characteristics that vary significantly depending on the region from which they come.
More, or less, robust flavors, intensity of acidity, floral or nutty notes, and even vanilla and more defined caramels will begin to be differentiating factors in the profiles of each region. Also, this is what leads to an even purer experience. An experience that will It leads to understanding through chocolate what that region is, and what that region tastes like.
The unique characteristics of each region are the expression of the Cacao Fino de Aroma in each territory.
For example, the sensory profile of Huila origin cocoa is unique. It is the representation of the cocoa-growing tradition. Its aroma is reminiscent of the extensive cocoa crops, and its robust flavour is captivating with delicate citrus and fruit notes, exquisite roasted nuts, and warm sweetness.
While the sensory profile of Tumaco-origin cocoa is characterized by its potent cocoa flavour, with defined nutty notes, followed by delicate tropical fruit tones and subtle acidity. Its flavour presents a good balance between cocoa notes and its typical bitter taste.
Our Luker 1906 portfolio includes Luker 1906 Luker 1906 – Extra Dark Tumaco with 85% Fine Flavour Cocoa content, which can be used for coating, moulding, decoration, and other baking applications such as ganache or fillings.
At the top of the pyramid is single state chocolate, where the cultivation territory is reduced even more. What is sought through this type of product is to express the flavor of a farm and everything that these concerns.
In other words, in this case, the chocolate is made with cocoa from a single farm, which, although it is located within a region, has its own essence, its own personality.
A single state goes beyond being a delimited piece of land where cocoa is grown. A single estate represents what it is to be part of something. It is that wonderful defined space of land and its incredible characteristics, that effort, that love, which translates into flavor, into uniqueness.
It is difficult to describe, but the uniqueness is felt every time we enjoy chocolate of this type. A product that represents not only that earthly part, but the work culture, and lifestyle that is fostered in it. It is the reflection of that farm, its land, its initiatives, its workers, and its leaders. Singe estate chocolate is the reflection of a family.
It should be noted that all these classifications make Luker’s original portfolio very varied. Both in flavor profile, specificity, particularities, and even impact on the community. We invite you to learn more about the Selected Origins portfolio.