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Garçoa Ghana Sronko 75% Organic

Garçoa Ghana Sronko 75% Organic

Farm:Farm Sronko
Variety:Ghana Forastero
Fermentation:4-5 days on piles, covered with banana leaves
Flavor Profile:classical, round, elegant fruit bouquet

CHF 11.20
incl. VAT
Shipping costs will be calculated at checkout.
Article Nr FO-GARCO-01
Stock: 6
This article is usually in stock at our café, too.
Delivery time: Will ship Tue/Wed if ordered until Mon (non-binding)
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This single origin chocolate is produced with meticulously cultivated cocoa beans from the Sronko farm in Ghana. The farm is situated in the middle of Ghana's cocoa heart, a region with many small, colorful villages. Ghana, second largest cocoa producing country in the world, is better known for mass-produced chocolates. But there are also some wonderful cocoa producers in the midst of an unbelievable diversity of flora and fauna, who grow cocoas of the highest quality.

Sronko 75% is classic, round with an elegant assortment of fruity notes.

Chocolate with 75% cocoa content, 85g. Ingredients: organic cocoa beans and raw cane sugar. Can contain traces of almonds.

Nutritional value (per 100 g): energy 2240 kJ (538 kcal), fat 40 g, whereof saturates 23 g, carbohydrates 31 g, whereof sugar 26 g, protein 9 g, salt 0.05 g. Store in a cool and dry place.

Produced from bean to bar at the Garçoa manufacture in Zurich Wollishofen (organic certification CH-BIO-038).

Garçoa is a young Swiss enterprise with a philosophy that does not seem to be all that different from ours. The big difference is they're not in coffee – but in chocolate. The whole process from bean to bar is done by Fränzi and her team in small batches. They start by selecting the cocoa by hand, then peel, roast and grind it, add some organic cane sugar and finally pour it into their individually created moulds. They refrain from using any additives. Thus, all the flavor in the chocolate bars comes straight from the cocoa beans and yet – or perhaps because of that – the bar are totally different from each other.

They started at home in their kitchen: cocoa beans were roasted in the oven, chopped up in a nut grinder, the skins were blown off with a hair dryer... at the beginning, everything was very inconvenient. And yet: at the end of the day there was always a delicious aroma in the air. Soon they were building sustainable trade chains for minimal quantities and experimenting with different sizes, thicknesses and surfaces for the bars – and of course, designing the beautiful packaging.

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