Cru was our first true experience with bean to bar chocolate. Since meeting Karla and Eddie in 2016, we have learned a great deal from them through their process of honoring the ancient tradition of chocolate, quite literally from the bean to the bar.
Karla grew up in Honduras, where cacao is part of the culture and is cherished for its health properties as well as its spiritual significance. Out of the many bean to bar producers we have worked with over the past few years, there is something different and magical about Cru and the way these things are woven into every product they produce and every conversation we have about cacao.
Through the time we have spent with Cru, we have learned to respect the art of cacao from the sourcing to the beautiful creation. Karla and Eddie source directly from small farmers with who they have real relationships with and visit on a regular basis. They currently have partnerships in Dominican Republic, Guatemala, Haiti, Honduras and Nicaragua, and love sourcing and finding new partners as much as we do!
In addition to bars, Cru makes fun creations such as mushroom adaptogen blends and drinking chocolates, for which they source the highest quality ingredients to pair with complimentary cacao profiles. Keep an eye out for these in our future offerings!
Flor de Maiz Cultural Heritage Edition - stone ground with traditional spices - Ingredients: Nicaraguan cacao beans, organic unrefined cane sugar, organic heirloom corn, spices
Guatemala - 72% - sourced directly through a Mayan women's group in San Luis, Peten, Guatemala - Ingredients: organic cacao beans, organic unrefined cane sugar
Honduras - 72% - citrus notes up front with a deep chocolate and espresso finish - Ingredients: cacao beans, organic unrefined cane sugar
La Dalia Nicaragua Single Origin - 72% - bittersweet flavors with notes of spiced herbs and caramel - Ingredients: cacao beans, organic unrefined cane sugar