Café y Copa

Kaitxo is a bean-to-bar chocolate maker based in Spain. As an artisan producer, the company maintains oversight of its production process by refining chocolate using a melanger, or stone grinding, to ensure control over the transformation of the cacao.

Café y Copa is a dark inclusion bar weighing 70 g, composed of 90% cacao from Ecuador. The ingredients include cacao beans, cane sugar, added cacao butter, coffee, and patxaran. The bar is not alkalized and is crafted without the use of lecithin, vanilla, vanillin, PGPR, or vegetable fats. Kaitxo discloses the use of roasting in their process and utilizes tempering for the final bar.

The focus of this bar relies on the interaction between the high-percentage Ecuadorian cacao base and the specific inclusion profile. By incorporating coffee and patxaran, a traditional Basque liqueur, the maker creates a distinct addition to their range of bean-to-bar chocolates.