Guatemala, Finca Ana Maria 73%

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- CHF -11.20
  • CHF 11.20


Dark chocolate
Type of production
A domain

Origin Beans
Guatemala, Shaolom, Finca Ana Maria
Origin Chocolate Factory
Switzerland, Zurich

Aromas and notes
Citrus: orange .
Berry : fruity berries.

Variety of cocoa
Theobroma cacao L, Trinitario and Acriollados
Cocoa paste, cocoa butter, raw cane sugar.
May contain possible traces of milk, nuts, sesame, gluten and peanuts.

Dietary labels

More information

The Garçoa team is made up of four women from Zurich. Each of them has a unique profile, which makes for the diversity of the company. But they all have one thing in common: a passion for chocolate.

Garçoa's philosophy is quite simple: Bean-to-Bar, Single Origin-BIO, fair-trade and transparent chocolate. As a result, they are able to work the beans and create chocolates with character that bring cocoa, variety and terroir to life.

All the ingredients used come from organic farming. What's more, they know the cocoa farmers personally, as well as their history and environment. This close relationship with the producers allows Garçoa to control the quality of the cocoa beans and guarantee that the work carried out is remunerated at its fair value.

Garçoa chocolates are made using only cocoa beans and raw cane sugar, with no additives or other ingredients added. Nor do they use any additional cocoa butter. Firstly, because they want the chocolate they produce to retain only its natural fat content. Secondly, because they don't want to alter the taste of their Single Origin chocolates with cocoa butter from a different region. This gives Garçoa chocolates a unique melt-in-the-mouth consistency. The ultimate aim is to bring out the flavour of every cocoa in every bar.

Garçoa also places great emphasis on the design of its bars. Taste is not just an aroma, but also a surface and a shape. The texture thus becomes a new dimension of the taste experience and acts on the deployment of the aromas.

What's more, they also want to reflect the flamboyant colours of the cocoa pods. And it's these that have inspired the packaging for their chocolates: the minimalist way in which the beans are processed, combined with the diverse and fertile environment of the jungle. A real pleasure for your eyes and your palate...


La ferme Ana Maria est située à Saholom, à proximité de l'immense parc naturel "Laguna Lachua", au nord du Guatemala. On y cultive un mélange des cacaos Trinitario et Acriollados.

Les trois frères Erick, Estuardo et Luis exploitent la finca Ana Maria avec leur père Don Bartolo, âgé de 72 ans. La finca porte le nom de leur mère. Elle a une grande importance pour la famille, c'est pourquoi les parents Don Bartolo et Dona Ana Maria avaient à l'époque repris la finca de leurs parents et l'avaient agrandie au fil des ans. Ils ont vendu une partie de la surface pour permettre aux enfants de suivre une formation universitaire.

Aujourd'hui encore, la finca est gérée par toute la famille avec beaucoup d'engagement et de passion. Ainsi, le frère aîné Erick, agronome de formation, a commencé à cultiver ses propres variétés de cacao. Comme pour le vin, différentes variétés de cacao sont cultivées dans des secteurs de la finca, ce qui permet également de séparer les variétés lors de la récolte et de la transformation ultérieure. La ferme ne se contente pas d'expérimenter les variétés, elle teste également différents systèmes de culture et les améliore constamment. En plus des 5 hectares de cacao, la famille entretient plus de 12 hectares de forêt, ce qui permet de lutter contre la déforestation habituelle dans la région.