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Finca Ana Maria Guatemala 66% Hot Chocolate with sea salt | Ruby Hue

£16.00

In northern Guatemala lies Laguna Lachuá, a warm oasis that is home to many Q’eqchi’ Maya indigenous farmers who cultivate crops such as cacao and corn. The cacao used in this hot chocolate is fully traceable, single-estate grown, and produced exclusively on Finca Ana Maria.

Farmers ferment beans for six days in wooden boxes, then sun-dry and send them to Ruby Hue. This origin gets a slightly darker roast to highlight its rich brownie and nutty notes, creating a smooth, comforting cup. Utterly delicious!

…..

Tom used to visit as a teenager and young adult, pulling up a chair at the kitchen table to talk, laugh, and dream about the future. Those conversations revealed a kind, thoughtful person with a quiet determination and a real spark of potential.

Today, Tom and his partner Ru channel that same warmth and integrity into Ruby Hue, one of the Southwest’s standout independent bean-to-bar and bean-to-cup chocolate makers. Together, they are part of a craft chocolate movement that challenges unethical, untraceable commodity cacao and celebrates transparency, flavour, and the farmers who grow these exceptional beans.

In northern Guatemala lies Laguna Lachuá, a warm oasis that is home to many Q’eqchi’ Maya indigenous farmers who cultivate crops such as cacao and corn. The cacao used in this hot chocolate is fully traceable, single-estate grown, and produced exclusively on Finca Ana Maria.

Farmers ferment beans for six days in wooden boxes, then sun-dry and send them to Ruby Hue. This origin gets a slightly darker roast to highlight its rich brownie and nutty notes, creating a smooth, comforting cup. Utterly delicious!

…..

Tom used to visit as a teenager and young adult, pulling up a chair at the kitchen table to talk, laugh, and dream about the future. Those conversations revealed a kind, thoughtful person with a quiet determination and a real spark of potential.

Today, Tom and his partner Ru channel that same warmth and integrity into Ruby Hue, one of the Southwest’s standout independent bean-to-bar and bean-to-cup chocolate makers. Together, they are part of a craft chocolate movement that challenges unethical, untraceable commodity cacao and celebrates transparency, flavour, and the farmers who grow these exceptional beans.

Ru, a Pastry Chef since 16, has worked in Michelin-starred kitchens and held senior roles in top London restaurants, including Head Chef at Wimbledon’s Royal Box. She also reached the semi-finals of Channel 4’s Bake Off: The Professionals. Tom, a mixologist, developed his passion for flavour and terroir globally, winning several national competitions. together they magically create Ruby Hue!

Tasting notes: crème caramel · Brazil nuts · freshly baked brownies

Ingredients: organic Guatemalan cacao, organic unrefined sugar, cocoa butter
240g