Notes of dried flowers and grass mark
the altitude of this mighty chocolate
from the rarest of rare Chuncho cacaos
cultivated since the Incas.
by Philipp Kauffmann
Original Beans products are 100% free from lecithins, vanilla or other additives.
More than 2 billion people are overweight, and 600 million are obese. The reason is not a virus, but highly processed foods. The system to make these foods is so correlated to climate change that the leading scientific journal The Lancet has called it a syndemic. A systemic pandemic. The chocolate industry’s big players, like Barry Callebaut, Mars and Lindt, are all profiting from the syndemic.
Law requires chocolate makers to indicate the percentage derived from cocoa beans (solids and butter) and their ingredients in sequence of the respective largest quantity. Reading “sugar” as the first ingredient should give you pause.
When we make chocolate with only one ingredient - beans - law requires us to call it “cacao”. Cusco 100% is thus cacao gone chocolate. Our ingredients mantra is a simple “No More than Four”.
What’s in a name? Natoora sources and distributes the most radically natural and seasonal fresh produce you have ever tasted. Original Beans chocolates are part of Natoora’s product portfolio in London, Paris and New York, and we joke that after all, chocolate is fresh produce. Franco Fubini, Natoora’s founder, was living in New York in the late 1990s and remembers one day calling in to his local grocery store, while a lady was asking a member of the staff where she could find some peaches. It was December - definitely not peach season. Franco was struck by how seriously wrong people had come to think about fruits and vegetables and decided to do something about it.
Today, Natoora and Original Beans are shaping the way chefs cook in over a thousand leading kitchens on two continents.
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