Right now we’re only able to ship within Canada. New cross-border rules and paperwork for sending chocolate to the US have made it impractical for a small shop like ours, so US orders are paused for the time being.
We’re grateful to everyone south of the border who has supported us over the years, and we hope to be back soon. If you’re visiting Vancouver, come say hi at the shop on Cartwright St. Questions? Email hello@kasamachocolate.com.
On a recent trip to the northern Philippines, we searched for a legendary cacao farmer named Ireneo who lives in the mountains of Apayao in the Cordillera region, a place with no cellphone reception, where cacao is transported by carabao (water buffalo). After a lengthy quest, we managed to find him and fermented his cacao…
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On a recent trip to the northern Philippines, we searched for a legendary cacao farmer named Ireneo who lives in the mountains of Apayao in the Cordillera region, a place with no cellphone reception, where cacao is transported by carabao (water buffalo). After a lengthy quest, we managed to find him and fermented his cacao beans in mahogany wood boxes, resulting in this very special batch of dark chocolate. It has notes of caramel, cedar, and toasted almonds.
| Cacao Origin | Apayao, Philippines |
|---|---|
| Tasting Notes | Caramel, Cedar, Toasted Almonds |
| Ingredients | Cacao Beans, Unrefined Cane Sugar*, Cacao Butter* |
| Diet | Vegan, Gluten Free, Nut Free |
