1. Foundry Chocolate – Pichari Alta, Cusco, Peru

Maker: Foundry Fine Craft Chocolate

Travelling from: New Zealand

Bar to Try:

Origin: Cusco, Peru (Pichari Alta region)

Why It’s Worth a Stop: Foundry consistently nails balance — this bar hits all the deep, dessert-like notes of dark chocolate with a subtle dried fruit finish. A chocolate mousse lover’s dream. Plus Few makers highlight origin like Foundry does — it’s the perfect intro for first-timers into single-origin chocolate without any fuss.

Tasting Profile: Juicy, sweet tones—think mandarin or pear—before melting into delicate floral honey (almost grounding the sweetness that has just snuck up on you).

Ask the Maker: Curious what Peruvian cacao tastes like at altitude? Foundry works with beans from Cusco’s rainforest edge. Swing by their booth and ask how this impacts the flavor. Spoiler: they’re known for incredibly precise roasting and some of the cleanest origin expressions out there.

2. Semilla Escuela de Cacao y Chocolate – 70%

Maker: Semilla Escuela de Cacao

Travelling from: Mexico

Bar to Try:

Origin: 70% Dark Chocolate, Mexico

Why It’s Worth a Stop: It’s a rare treat to taste bars made by a team rooted in cacao’s cultural home — and Semilla is quietly reshaping what “made in Mexico” really means in fine chocolate.

Ask the Maker: Mexico is cacao’s homeland — but most people haven’t tasted bars made at the source. Ask Semilla about the difference between working with native Mexican cacao and teaching chocolate making in its place of origin. They’ll likely have stories about fermentation, farmers, and flavor shifts tied to tradition.

3. Hasnaâ Chocolat Grands Crus – Pérou 72%

Maker: Hasnaâ Chocolat Grands Crus

Travelling from: France

Bar to Try:

Origin: Peru Qori Inti 75%

Why It’s Worth a Stop: It’s rare to see a bar that blends origin integrity with that unmistakable French finesse — Hasnaa delivers on both

Ask the Maker: Hasnaa is known for their precision — and their sourcing. Ask about what drew them to this specific Peruvian origin. Do they work with cooperatives? Direct trade farms? Bonus: they may also share how their French-style approach (lower roast, longer conche) influences the final bar.

4. Nomé Chocolate – 63% Panamá

Maker: Nomé Chocolate

Travelling from: Panama.

Bar to Try:

Origin: 63% Panamá

Why It’s Worth a Stop: Nomé doesn’t just make chocolate — they craft edible portraits of Panama. From tropical fruit notes to art-inspired packaging, every bar is handmade in their own lab with no middlemen, no shortcuts, and a deep respect for local culture and ingredients.

Ask the Maker: Nomé’s mission is all about Panama-first. Ask how they work directly with small producers across different cacao regions — especially in Bocas del Toro — and how they turn that diversity into bars that reflect the country’s identity. You might even hear how each bar is designed to taste like Panama itself.

5. Terve Chocolate – Berau, Indonesia

Maker: Terve Chocolate

Travelling from: Indonesia.

Bar to Try:

Origin: Berau, East Kalimantan, Indonesia

Why It’s Worth a Stop: Terve is part of a new wave of Indonesian makers putting lesser-known origins like Berau on the craft chocolate map. If you’re curious about Southeast Asian cacao that’s made with total traceability — this is your chance to taste something truly rooted.

Ask the Maker: Ask Terve about their direct trade work in Berau, a remote region in East Kalimantan where they partner closely with local farmers. They’ll tell you how they process beans at origin and craft their bars entirely in Indonesia — a full bean-to-bar journey without leaving the archipelago.

6. Dandelion Chocolate – Semuliki Forest, Uganda

Maker: Dandelion Chocolate

Travelling from: San Francisco, USA.

Bar to Try:

Origin: Semuliki Forest, Western Uganda

Why It’s Worth a Stop: This bar really shows how direct sourcing + minimal processing can shine. Dandelion’s approach is pure: just cacao and sugar, which means the character of the Semuliki Forest origin truly stands out. It’s chocolate that lets the land speak for itself.

Ask the Maker: Ask Dandelion about their range of single origin bars and their work with Latitude Trade Co., a Ugandan exporter focused on farmer equity and quality. Dandelion’s transparency when it comes to sourcing from origin is second to none, giving space for the bars, the beans and the farmers to shine. For this bar, the beans are carefully fermented and dried at origin — bringing out unique character from this lush, lowland forest region.

Planning Your Northwest Chocolate Festival Day

Here’s what you need to know to make your floral-tasting journey smooth and satisfying:

• What: The Northwest Chocolate Festival 2025
• Location: Meydenbauer Center, 11100 NE 6th St, Bellevue, Washington
• Dates: October 4–5, 2025
• Time: 9:00 AM – 5:00 PM (both days)
• Website: nwchocolate.com