At Nomad Chocolate we search the world for the finest ingredients to create truly unique, quality and delicious chocolate products. From our Dominican Organic drinking chocolate created with Trinitarian beans sourced from small farms located across the Dominican Republic to our house blend from West Africa, our chocolates embody the unique flavour profile of the cacao beans farmed in each region.
Our partners work hard to choose beans from areas that provide ideal conditions to develop a quality product and are committed to the programs that are vital to improving the livelihoods of farmers and their communities.
Our chocolates reflect our clean-living philosophy, made only from premium ingredients, they are free from soy, fillers and any other emulsifiers. All products are Vegan and Dairy, GMO & Gluten Free. Where possible all ingredients are certified organic.
In the world of chocolate, the word ‘Arriba’ is synonymous with high quality fine aroma cacao and only 5% of cacao produced in the world is given the prestigious label of Fine Aroma. Having witnessed firsthand the level of care provided by farmers during the harvest, fermentation and drying processes of Arriba cacao, it’s clear this specialist approach to handling along with the ideal hot and humid environment needed for growing cacao means Ecuador is one of the cacao industries primary producers of one of the best cacaos in the world. The flavour profile of cocoa beans changes with soil and the climate.
Much like the grapes that go into making wine, Arriba beans at one elevation will have a different flavour to the same type of beans grown elsewhere in the country. With more than eight different growing regions from the farms in the Amazon Jungle, to the vast stretches of coastline and the foothills of the Andes, Ecuador offers a variety of fine cacao flavours that would excite any chocolate connoisseur. The dark chocolate flavours vary from fruity and floral to earthy with hints of rum and tobacco. During our visit, we met with a number of cooperatives who work with small farms, helping them improve farming practices, encouraging experiments in fermentation processes and improving yield. We are happy to work with those cooperatives and contribute to positive impact of cacao farming.