The Coffee Lover Gift Box

The Coffee Lover Gift Box

Sale price$69.00

Do you have a coffee connoisseur in your life?

We find people who love coffee often have a love for chocolate. Why not introduce the coffee lover in your life to the bean to bar chocolate movement with this coffee forwards gift box.

Quantity:
Pickup available at McGuire Chocolate Usually ready in 2 hours

The Coffee Lover Gift Box

McGuire Chocolate

Pickup available, usually ready in 2 hours

174 Water Street
St. Andrews NB E5B 1B2
Canada

+15068144321

This chocolate gift box was curated for the coffee lover in your life.

This gift box features:

  • A bag of whole coffee beans roasted by EPOCH Chemistry of Moncton, New Brunswick
  • 2 latte style white chocolate bars
  • 2 heavily caffeinated dark chocolate featuring coffee roasted by Milltown Coffee Roasters of Fredericton, New Brunswick
  • 1 sustainably and locally made wooden coffee scoop
  • A card with your personal message on it

    Changing the Focus

    Industry Evolution

    The 20th century chocolate industry was built on a few extremely large companies - making all of the chocolate in the world and distributing it through chocolatiers.  Single origin wasn’t even niche – it just wasn’t a thing.  In this model we lost all transparency to the source and cacao was treated as a commodity.  There are even futures contracts for cacao traded on global exchanges. This treatment is similar to other commodities like oil and gold. The problem is that when we accept cacao as a commodity, we imply that all cacao is created equal.  In turn, the effect on farmers is that they emphasize yield over quality.  Why go through the investment and effort of having your cacao properly fermented if it’s not going to fetch a premium in the marketplace?

    When we list our cacao source – not simply the country but the farmer group – you know that your chocolate bar is made from cacao the supports farmer premiums for a product that goes the extra mile.

    High Quality

    Fermented Cacao

    An astonishing amount of effort goes into well fermented cacao. The fermentation process must occur within 2 days of being cut from the tree and cacao trees grow in some of the most remote areas of the world. It is not a commercial crop as it requires strong biodiversity to thrive. 

    On top of this, the fermentation process is capital intensive as it requires infrastructure and technical expertise.  A tall order for cacao farmers who (for the most part) live below the poverty line and get squeezed by commodity cacao prices.

    Tracability

    Is the chocolate you eat transparently traded?

    The best indicator is if the farm is listed on the chocolate bar. When the cacao source is listed – not simply the country but the farmer group – you know that your chocolate bar is made from cacao the supports farmer premiums for a product that goes the extra mile.

    farmers first

    ETHICAL AND TRACEABLE

    Fair trade certifications do not go nearly far enough to ensure farmers are actually treated fairly in the chocolate industry. When your cacao sources are traceable you can be confident there is accountability in the supply chain.

    A labour of love

    The Chocolate Making Process

    1

    Working with fermented cacao

    Only about 5% of cacao in the world undergoes a controlled fermentation due to the specialized knowledge and infrastructure required in remote areas.

    2

    Transparently and ethically sourced

    We publish our supply chain because we are proud of its contributors. You can trace all of our origins back to the farmers and fermentaries.

    3

    Roasted at different levels

    Roasting is the primary flavour influencer that a chocolate maker directly controls. We design, and continuely tweak, a unique profile for each one of our cacao bean origins.

    4

    Shell removal

    Cacao beans are roasted in their shells which then have to be removed before grinding. We have built many winnowers over the years to help semi-automate this labour intensive process.

    5

    Grinding the ingredients

    Melangers stones are made of heavy granite and roll over cacao until the fat naturally liquifies and eventually smooths out. This grinding process takes a week to complete and is where all of the ingredients of chocolate come together.

    6

    Measure microns

    We use a grindometer to measure the micron size of our chocolate near the end of the grinding process. We take our chocolate below 30 microns which is as smooth as the human tongue can detect.

    7

    Obtain max flavor

    The amount of air we exposed the chocolate to during the grind will harmonize the flavour components and mellow the insentity levels.

    8

    Feel good chocolate

    It's easy to feel good while eating world-class chocolate made using only top notch ingredients from traceable sources.

    Working with fermented cacao

    1

    Only about 5% of cacao in the world undergoes a controlled fermentation due to the specialized knowledge and infrastructure required in remote areas.

    Transparently and ethically sourced

    2

    We publish our supply chain because we are proud of its contributors. You can trace all of our origins back to the farmers and fermentaries.

    Roasted at different levels

    3

    Roasting is the primary flavour influencer that a chocolate maker directly controls. We design, and continuely tweak, a unique profile for each one of our cacao bean origins.

    Shell removal

    4

    Cacao beans are roasted in their shells which then have to be removed before grinding. We have built many winnowers over the years to help semi-automate this labour intensive process.

    Grinding the ingredients

    5

    Melangers stones are made of heavy granite and roll over cacao until the fat naturally liquifies and eventually smooths out. This grinding process takes a week to complete and is where all of the ingredients of chocolate come together.

    Measure microns

    6

    We use a grindometer to measure the micron size of our chocolate near the end of the grinding process. We take our chocolate below 30 microns which is as smooth as the human tongue can detect.

    Obtain max flavor

    7

    The amount of air we exposed the chocolate to during the grind will harmonize the flavour components and mellow the insentity levels.

    Feel good chocolate

    8

    It's easy to feel good while eating world-class chocolate made using only top notch ingredients from traceable sources.