TIBITÓ Arauca 70% Dark Chocolate Bar
TIBITÓ Arauca 70% Dark Chocolate Bar
TIBITÓ Chocolate

TIBITÓ Arauca 70% Dark Chocolate Bar

TIBITÓ Arauca 70% Dark Chocolate Bar — Award WinningA Gold and Silver award-winning 70% dark chocolate bar from the **Arauca region**, renowned for its exceptional beans. The flavor profile reveals rich notes of **caramel and roasted hazelnuts**, complemented by subtle hints of **lemon and orange**. It is a creamy, well-balanced chocolate that represents the authentic character of its terroir.

Flavor & Texture

Notes: See product photos or packaging for the batch’s tasting notes.

How to Enjoy

  • Break a square and let it melt slowly to experience the full flavor arc.
  • Pair with black coffee or hot cacao for a Colombian-style tasting.
  • Store in a cool, dry place away from heat and sunlight.

Details

TIBITÓ Arauca 70% Dark Chocolate Bar — Award WinningA Gold and Silver award-winning 70% dark chocolate bar from the **Arauca region**, renowned for its exceptional beans. The flavor profile reveals rich notes of **caramel and roasted hazelnuts**, complemented by subtle hints of **lemon and orange**. It is a creamy, well-balanced chocolate that represents the authentic character of its terroir. Features: Single-Origin Arauca, 70% Cacao, Award-Winning, Caramel & Citrus Notes, Bean-to-Bar. At a glance Cacao: 70% Size: 40g

How we talk about flavor

Hover a segment to see the category. Every coffee's aroma and flavor notes map back to these.

Colombino Flavor Wheel

Berry

Blackberry, cherry, grape

Citrus

Lemon, orange, grapefruit

Tropical

Mango, pineapple, passionfruit

Floral

Jasmine, rose, hibiscus

Chocolate

Cocoa, dark chocolate

Caramel

Caramel, honey, panela

Nutty

Almond, hazelnut, walnut

Spice

Cinnamon, clove, pepper

Fermented & Winey

Wine, fermented, funky

Herbal

Green tea, grassy, herbal

Earthy & Roasted

Toasted, smoky, woody

COLOMBIA

Traceability

Harvest Date
Q1 2026

How to brew this coffee

A few reliable starting points - adjust to taste.

Pour-Over
  • Ratio: 1:16 (coffee:water)
  • Grind: Medium-fine
  • Water temp: 200°F / 93°C
  • Total time: ~3 minutes

Bloom the grounds with double their weight in water for 30 seconds, then pour the remaining water in slow, steady circles.

French Press
  • Ratio: 1:15
  • Grind: Coarse
  • Water temp: 200°F / 93°C
  • Total time: 4 minutes

Add grounds and water, stir gently, steep 4 minutes, then press slowly and pour immediately to avoid over-extraction.

Espresso
  • Ratio: 1:2
  • Grind: Fine
  • Water temp: 200°F / 93°C
  • Total time: 25-30 seconds

18g in, 36g out, in 25-30 seconds is a solid default - adjust grind finer to slow the shot, coarser to speed it up.

Drip Machine
  • Ratio: 1:16
  • Grind: Medium
  • Water temp: Machine-controlled
  • Total time: 5-6 minutes

Use filtered water and a clean machine - most flavor issues in drip coffee come from equipment, not the beans.

Cold Brew
  • Ratio: 1:8 concentrate
  • Grind: Coarse
  • Water temp: Room temp / cold
  • Total time: 12-18 hours

Steep coarse grounds in cold water for 12-18 hours, strain well, then dilute the concentrate with water or milk to taste.

$6.99 USD
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