In Colombia, January 2024
My passion for fine chocolate led me to explore the rich world of cacao, starting with a journey to family-run cacao farms in Colombia. There, I learned firsthand about cacao cultivation, harvest, fermentation, and drying. This immersive experience deepened my appreciation for the intricate processes involved in creating specialty chocolate.
In Ecuador, February 2024. Visiting cacao farms from ASOANE.
In Ecuador, I discovered the pride locals have in their Cacao Nacional, a prized variety known for its complex and floral flavor profile. Visiting these farms allowed me to gain a deeper understanding of their cultivation practices and participate in chocolate tastings.
ASOANE, or the Asociacion de Productores Agropecuarios Artesanal Nueva Esperanza, it's an association formed by small farmers located in Puerto Quito, and is Awki's main partner in cacao supply.
Salon du Chocolat in Lima, Peru, July 2024.
In July, I had the opportunity to visit Peru and attend the Salon du Chocolat in Lima. This event showcased the country's finest chocolates and provided an in-depth look at the Peruvian chocolate industry. Additionally, I embarked on a cacao expedition in the Vraem region, where I explored different cacao farms and cooperatives, such as the impressive Finca Quintero, and met farmers with an amazing cacao fermentation work.
The store
In June 2024, I opened Bean to Bite, a small chocolate boutique at Østergade 26A. The name "Bean to Bite" is a wordplay on "Bean to Bar," reflecting the boutique's focus on specialty chocolate. My goal is to share the distinct flavors of single-origin cacao that I’ve encountered during my journeys to the rich and diverse regions where cacao is cultivated. Each bar highlights ethically sourced cacao, chosen for its quality as well as its positive impact on both the environment and the communities that cultivate it, supporting sustainable practices and fair livelihoods.