The beans for this bar, as well as the cardamom, are grown in the jungle highlands of the Alta Verapaz region in northern Guatemala. The indigenous Q'eqchi Maya farmers can trace the tradition of cacao back thousands of years. Definitely Ch'abil ("nice" or "good" in their native tongue)
The founder of Sirene Chocolate, Taylor Kennedy, learned about the importance of ethically sourced products in his travels for his photography work at National Geographic. Now, as a craft chocolate maker, he works directly with grower communities to ensure a sustainable supply chain. Making chocolate also allows him to use his double major in molecular biology and economics. Versatile guy!
Type: Chocolate Bar
1651 North Wells St | Chicago, IL 60614
Located in Old Town between North and Eugenie
Monday through Saturday from 7am - 7pm
Sundays from 8am - 5pm
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