Colombia is coffee, but Colombia is also cacao and on this week's Colombia Calling podcast, we talk to Paola Forero Acosta of Moxe, a start-up and specialist company aimed at providing only the best quality chocolate for discerning customers.
Paola Forero Acosta, along with her business partner, Juan Carlos Garavito, came up with the idea of Moxe in order to promote Colombia in a postive light and create a product that is both socially and environmentally sustainable.
And, Moxe was born: www.moxefoods.com
What is Bean to Bar chocolate?
The term bean to bar chocolate started as a way for small chocolate makers to distinguish their chocolate from both chocolatiers, and also mass produced chocolate.
Bean to bar chocolate makers control where they source each ingredient, in this case from Caquetá, Huila and the Sierra Nevada, often making single origin chocolates to show off the complexity of each cacao.
The movement of bean to bar chocolate is important momentum because consumers can also taste this difference. While industrial chocolate tastes flat and lacks provenance, bean to bar chocolate contains a multitude of flavours and stories.
Buy the product, share the webpage and help ensure that Moxe is a success!
Direct download: RCC_476.mp3
-- posted at: 10:30am EST