Sierra Sagrada - Sierra Nevada 85%

Enjoy premium chocolate made with cocoa from a sacred territory the Sierra Nevada de Santa Marta - the Heart of the World. The maker operates from Santa Marta, Colombia and makes absolutely delicious single-origin small-batch bean-to-bar chocolate using Criollo (Creole) cacao from the highest intertropical coastal peak of the planet which is rich in biodiversity and culture. Due to its' geographical position, the Sierra Nevada is a unique place highlighted in its' gratitude to Mother Earth for crops such as cocoa from several original tribes - Arhuacos, Koguis, Wiwas and Kankuamos - that consider the place to be sacred.

Sierra Sagrada's process begins with visiting cocoa farms and collection centres where the beans are processed. Once batches are verified under strict quality standards, direct purchase without any intermediaries is made from Arhuaco indigenous paying a fair price, generally above the competitive price offered by other buyers. The cocoa obtained in a form of dried beans that were processed in accordance with the highest standards of chocolate-making. Later it is processed manually into pure dark chocolate bars with 85%cocoa content.

In the refining process, the size of the nibs is reduced until the desired fineness is achieved, improving their texture and fluidity and eliminating acidity. Little by little, the native aroma and flavour of Sierra Nevada cocoa is exposed. With a lot of love and dedication Sierra Sagrada makes a real chocolate that indulges you and fills with happiness.

Cocoa mass, organic sugar, cocoa butter.

Keep in a cool, dry place, away from direct light and strong odors. Store at maximum
18 ° C in its original packaging

Our chocolate makers proudly refrain from using any artificial stabilizers or preservatives in their products, making their creations more temperature-sensitive compared to other premium chocolates.

To ensure the optimal taste experience, it's advisable to store our chocolates in a cool, dry place where the temperature hovers between 16°C and 18°C. Please refrain from refrigerating our chocolates, as this may cause sugar crystallization due to increased humidity, altering their texture and flavor.

On the contrary, if stored in excessively high temperatures, cocoa butter may separate and form a white film on the chocolate's surface. This loss of cocoa butter can lead to the chocolate drying out and, consequently, a potential alteration in flavor. Your mindful storage practices will help preserve the integrity of our delectable chocolates.