Indio Rojo 70%

Mikkel Friis Holm is a visionary Danish bean to bar maker who has redefined the standards of craft chocolate through a meticulous, almost scientific approach to flavor development. Based in Denmark, this artisan producer is renowned for exploring how specific processing techniques can alter the final profile of a bean. The Indio Rojo 70% bar is a testament to this philosophy, centering on the Indio Rojo Project. This initiative focuses on isolating and preserving rare 'red' cacao genetics found within the Verapaz region of Guatemala, ensuring these unique trees are recognized for their distinct character.

The sensory experience of this 70% dark chocolate is defined by its sophisticated fermentation. The beans undergo a specific double fermentation protocol in wooden boxes before being sun dried, a process that develops a complex acidity. Enthusiasts will discover a profile rich with notes of red berry and the deep, caramelized sweetness of dark molasses syrup. Because the maker avoids alkalization and the addition of vanillin or lecithin, the natural essence of the Guatemalan terroir is allowed to shine with purity and intensity.

Integrity is at the heart of this 100 gram bar, which is produced using Direct Trade principles to ensure transparency and quality at the source. This dedication to excellence has been widely recognized by the international chocolate community. The Indio Rojo 70% earned a World Silver at the 2024 International Chocolate Awards and followed that success with a Silver at the 2025 European Bean to Bar Competition. It remains a benchmark for connoisseurs seeking a balance of high level craftsmanship and rare genetic preservation.