Bean to Bar Origins

Crafting Chocolate With Love: The Wonderful Origins and People at the Heart of Sourcing our Ethical Cocoa

At Hill St. we understand the importance of traceability. As one of the very few bean to bar chocolatiers in the UK, we are committed to producing chocolate that not only tastes good, but is also ethically sourced.

What is 'Bean to Bar' Chocolate?

Before we look at where our beans come from, you might be wondering, what is bean to bar chocolate?

The bean to bar process essentially allows our chocolatiers to have much more control over the traceability and sustainability of our chocolate. In turn, this allows us to perfect the flavour profiles of our chocolates, and through the stages of roasting, winnowing, grinding, refining, conching, and tempering we are able to bring the concept of our own bean to bar chocolates to life.
The cacao beans we source for our bars come from all around the world. Farmers work diligently to ensure quality and consistency when it comes to their beans and there are many strict protocols in place that encourage the development of specific flavour profiles.

Nicaragua Nicalizo Cacoa

Ecuador Hacienda Limón

Honduras Lago de Yojoa

Uganda Semuliki Forest

Tanzania Kokao Kamili

New Bean to Bar Additions

Mexico Agua Escondida

Indonesia Sumba Island

Nicaragua Nicalizo

When we first embarked on our bean to bar adventure, it was Nicaragua we began with. The cacao variety we selected is called Nicalizo, which is categorised with notes of grapes, raisins, and cocoa, allowing for a smooth and woody chocolate. Harvested in the El Cuá-Bocay area in Jinotega, Nicalizo cacao is purchased by a great company called Ingemann from a farmer network of around 1200 smallholder farmers, where they then ferment and dry in Ingemann’s central facility. Here at Hill St. we offer two bars with the Nicaraguan bean, a 40% milk chocolate bar, and a 64% dark chocolate bar.

Hill St. Nicaragua Milk 40% Bean to Bar

£6.50

Hill St. Nicaragua Milk 40% Bean to Bar, 70g Tasting notes: Sweet and silky caramel texture with grapes, raisins and cocoa notes. Smooth and woody with floral and nutty flavour characteristics. Bes...

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Hill St. Nicaragua Dark 64% Bean to Bar

£6.50

Hill St. Nicaragua Dark 64% Bean to Bar, 70g Tasting Notes: Light bitterness with notes of grapes, raisins and cocoa. Smooth and woody with floral and nutty flavour characteristics. Best consumed w...

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Ecuador Hacienda Limon

Hacienda Limon is a 191 hectare plantation located in the Cotopaxi province which is part of the Andes mountains. Cotopaxi is the most active volcano in Latin America, and is among the highest active volcanoes in the world. Ecuador 's Hacienda Limón grows a specific cacao variety called the Arriba Nacional. Due to Cotopaxi’s historical eruptions, Hacienda Limón’s land has a fertile soil that is rich in minerals and nutrients. Each step of growing, fermenting, and drying is completed in their own facility and the flavour profile of their beans include flowers, caramel, and hazelnuts which create a creamy chocolate. The plantation is owned by a German sustainable investment firm called 12Tree who prioritise a range of social programs including scholarships and 0% interest employee loans. With this bean we have crafted a 70% dark chocolate bar.

Hill St. Ecuador Hacienda Limon Bean to Bar 70%

£6.50

Hill St. Ecuador Hacienda Limon Bean to Bar 70% 70g Tasting notes: Smooth, creamy caramel sweetness with indulgent floral and nutty notes. Best consumed within three months of purchase.

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Honduras Lago de Yojoa

Lago de Yojoa is the name of Honduras’ largest lake which is known both for its beauty and the crucial role it plays in the local cultivation community. Almost three decades ago, CRASVIDMIL cooperative (Producción Agropecuaria y Servicios Visión Dos Mil Limitada) based by the Lago de Yojoa was set up with the aim of cultivating grains like corn, beans, and rice for the national market. But in recent years, the coop transitioned towards cultivating cocoa and it is now made up of 52 cocoa producers. Once again, they control the whole post-harvest process in their own facility. Interestingly, Largo de Joyoa is characterised by a robust cocoa flavour that balances bitterness, acidity, and astringency, with a chocolatey flavour profile that includes notes of dried fruits and nuts. Once we receive the beans we craft a 75% dark chocolate bar.

Hill St. Honduras Lago de Yojoa Bean to Bar 75%

£6.50

Hill St. Honduras Lago de Yojoa Bean to Bar 75% 75g Tasting notes: Beautifully intense chocolate combined with dried fruit and nutty notes. Best consumed within three months of purchase

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Uganda Semuliki Forest

Semuliki Forest cacao is sourced by certified B Corporation, Latitude Trade Co, from the region around Bundibugyo in Western Uganda. It is an area known for cocoa production at the foothills of the Rwenzori mountain range which runs between Uganda, Rwanda, and the Democratic Republic of the Congo. Latitude Trade Co buys the cacao with cash on delivery at rural collection points within walking distance from the farms. Additionally, their supplier program gives farmers a premium price, training, insurance, and microfinance. The flavour profile of this bean is a unique blend of sweet citrus and cinnamon notes that are complimented by chocolate fudge flavours.

Hill St. Uganda Semuliki Forest Bean to Bar 80%

£6.50

Hill St. Uganda Semuliki Forest Bean to Bar 80%, 70g Tasting notes: A unique blend of sweet citrus and cinnamon notes, complimented with indulgent chocolate fudge flavours. Best consumed within 3 m...

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Tanzania Kokao Kamili

In Swahili, ‘Kamili’ means ‘Exactly’ or ‘Absolutely’. These are powerful words for Brian LoBue and Simran Bindra, who set up Kokao Kamili with a commitment to transparency when it comes to pricing and accuracy. Collaborating with 5000 smallholder farms in the heart of Tanzania, Kokao Kamili purchase wet cocoa straight out of the farmers’ pods, paying more than they would receive if the farmers were to ferment and dry the beans themselves. In essence, this means the farmers get paid more for less work. Kokoa Kamili’s cocoa beans are renowned for their predominately fruity notes that include apricot and mandarin, resulting in a creamy, full bodied flavour. Our Tanzania bar at Hill St. is an 85% dark chocolate bar.

Hill St. Tanzania Kokoa Kamili Bean to Bar 85%

£6.50

Hill St. Tanzania Kokoa Kamili Bean to Bar 85% 70g Tasting notes: Chocolatey, creamy and full-bodied, balanced with fruity notes of apricot and mandarin. Best consumed within 3 months of purchase.

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New Bean to Bar Additions

We are excited to announce that we have two new bean to bar additions that will be on our shelves very soon… We have crafted and tasted them and we can't wait to introduce them to you.

Mexico Agua Escondida

Located in Mexico’s historic La Chontalpa region, Agua Escondida, meaning ‘hidden water spring’, pays tribute to the freshwater aquifers that both nourish the land and inspired the name of the farm where Revival Cacao began. Farmer Malaquías has transformed his original cacao orchard into a much larger operation where he now oversees neighbouring farms run by relatives and fellow farmers. The cacao grows within a 100% agroforestry system, shaded by 40% canopy cover at just 0–20 meters above sea level. At their own facility, Revival Cacao have a meticulous approach to post-harvest methodology - beans are centrally fermented in Tabebuia Rosea wood boxes, then dried first with gas-powered dryers (1–2 days) and finished on mesh-covered cement patios for uniformity. With their tightly controlled post-harvest protocols, flavours are consistent. Expect rich, chocolatey notes of roasted pecan, molasses, balanced with the fruiter flavours of plum and citrus. Our new Mexico Agua Escondida bar is a blend of milk and dark chocolate, a 50% bar.

Hill St. Mexico Agua Escondida Dark Milk 50% Bean to Bar

£6.50

Hill St. Mexico Agua Escondida Dark Milk 50% Bean to Bar, 70g Rich, chocolatey layers of roasted pecan and molasses balanced with fruity, citrus notes. Best consumed within three months of purchase...

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Indonesia Sumba Island

The Gaura Estate on Sumba Island is the first and only professionally managed cacao plantation on the island. Established by Mr. Hengky Lianto and his family, their mission was to improve the livelihoods of the local community whilst also restoring local biodiversity. In 2019, their ‘Ghaura chocolate’ brand was launched and became available to the local community in Sumba and Timor. The agroforestry setting where the cacao grows is surrounded by timber trees, beechwood jabon, sengon, and mahogany trees which demonstrates the commitment the Gaura Estate has when it comes to restoring the local forests and creating sustainable income opportunities. The beans here have a warm yet fruity flavour, with unmistakable notes of grapefruit and dried apricot. Our new Indonesia Sumba Island bar is a 90% dark chocolate bar.

Hill St. Indonesia Sumba Island Dark 90% Bean to Bar

£6.50

Hill St. Indonesia Sumba Island Dark 90% Bean to Bar, 70g Deep and intense with warm, earthy cocoa tones complimented with fruity notes of grapefruit and apricot. Best consumed within three months ...

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