Citrus 75%

Citrus 75% is produced by Lao Mo Cocoa, a bean-to-bar maker based in Taiwan. The brand focuses on the potential of locally grown cacao, specifically sourcing beans from the Pingtung region. Operating as an artisan producer, Lao Mo Cocoa emphasizes the connection between the grower and the final bar through direct trade relationships.

The sensory profile of this bar is defined by the integration of regional ingredients. The cacao beans undergo a traditional process of fermentation and sun drying before being refined in a melanger. The bar combines cocoa mass and cocoa butter with sugar and shekwasha, a native Taiwanese citrus fruit known for its vibrant acidity. This addition creates a distinct flavor profile that highlights the interplay between the deep cacao base and the sharp, bright notes of the citrus.

Lao Mo Cocoa maintains a production model that prioritizes the integrity of the Pingtung harvest. By managing the process from the raw bean to the finished bar, the maker maintains control over the roast and refinement stages. The inclusion of shekwasha represents a regional approach to chocolate making, utilizing local botanical elements to complement the profile of the Taiwanese cacao.