On February 29, 2012, two cacao enthusiasts founded Cacao Bisiesto; hence the name (Bisiesto is Spanish for ‘leap year’). Giff, an ex-Peace Corps expatriate, and Jose Enrique, a Nicaraguan cacao agronomist, live in the Matagalpa region of Nicaragua, where Criollo and Trinitario cacao varietals have been cultivated for generations. Both brought years of professional experience and a shared vision to their partnership. To preserve heirloom varietals of cacao, they pay a premium
to local farmers for Criollo-infused seed with fine flavor profiles, and plant rare varietals on their own farms. Then they ferment and dry with precision.
The 68% dark chocolate made with this exceptional cacao has won us recognition in the Good Food Awards and at the esteemed Northwest Chocolate Festival. It has an earthy quality and offers flavors of black coffee and licorice.
Ingredients: Nicaraguan cacao beans, organic sugar.
This chocolate bar is dairy-free and suitable for vegans.
Allergy Notice: All of our products are crafted with love and care on shared equipment and may contain traces of: milk, peanuts, eggs, corn, tree nuts, wheat and soy.
Our Story: The Beginning – Costa Rica
When Dan and Jael met in 2003, the course of each of their lives began to orient towards cacao and chocolate. After a trip to the cacao-rich jungles of Costa Rica, Jael and Dan made the decision to move there, and settle in a small village called Puerto Viejo de Limon on the southern Caribbean coast. They each dropped out of graduate school (Jael was studying business; Dan, law), packed their lives into a 40-foot, vegetable oil-powered school bus turned cozy mobile home, and drove to Costa Rica. They opened a café and dessert shop, called Bread & Chocolate, where their business values began to form, and sourcing ingredients direct from farmers became a part of their identity. After two years in Costa Rica, Dan and Jael were ready to begin their next chapter. They sold Bread & Chocolate to one of their cooks (it still operates today, 14 years later!), hopped back on the bus – this time with their Costa Rica-born son - and headed north to the United States, where they settled in Asheville, NC and founded French Broad Chocolate.