Origin

Heist is a very small chocolate maker and we focus on using just one type of cacao. Our current variety if Piaroa from Venezuela. Our single variety approach allows us to maintain consistent quality and stock. At the moment, we source our beans through Silva Cacao, a specialist supplier who handles the import process from Venezuela. This partnership allows us to access high quality cacao while supporting a transparent supply chain. Until the day comes that we can visit the farms ourselves, we trust Silva Cacao to make sure our cacao is ethical, slave free and of course, delicious.

Piaroa Cacao

Our beans are harvested by the Piaroa indigenous people in the Amazonas region. The cacao trees grow wild on small islands within the Orinoco River basin. Because these trees grow spontaneously, they are not treated with fertilisers. The river naturally replenishes the soil with sediments during seasonal floods. This environment allows the trees to thrive without human intervention and keeps the local genetics distinct.

Process

The post harvest process takes place locally in the Amazonas region.

  • Transport: Due to the location of the river islands, the fresh cacao travels 10 km by canoe to reach the processing centre.
  • Fermentation: The beans are fermented inside traditional clay huts called Churuatas. They are placed in wooden boxes covered with leaves and turned every 24 hours for a period of 6 to 7 days.
  • Drying: The beans are dried in the sun for 5 days to reduce moisture levels.

Once the beans are fully dried and stable, Silva Cacao manages the logistics to get them to us.

Transport to Wales

Once the beans are fully dried and stable, Silva Cacao manages the logistics to get them to us, which involves a trip out of the rainforest, out of Venezuela and to Wales via Antwerp. It's then turned into lovely chocolate by us!

A little bit on flavour
Cacao, like wine or coffee, can taste completely different depending on where it’s grown. The local soil, the amount of rain, and even the temperature all play a part in shaping the final taste of the bean. In fact, each harvest from the same farm can produce wildly different flavours. In some countries, the environment naturally produces beans that taste like bright citrus or tart berries. In other places, like the Amazon, the conditions create much deeper, earthier flavours like roasted nuts or wood, making every region's harvest unique. Here's a little example of what you can expect from Piaroa cacao, but what can you taste?
Primary flavours Blackberry, dark currant, blueberry
Secondary flavours Roasted coffee, liquorice, malt
Aroma Earthy, wood, floral notes
Mouthfeel Creamy, full-bodied
Acidity Moderate (dried fruit profile)