Birdsnake Gianduja, 60% Bar, 65g


Hazelnuts & Chocolate. Say no more. 

Yes, a special bean to bar named Gianduja after the Italian name for perfect match of Hazelnut Chocolate. The crisp layer of chocolate snaps into the toasty, buttery hazelnuts, and back to chocy bottom. 

Made in Melb, Birdsnake are contributing to what occurred in the 'third wave' of coffee. But without the quantifier of 'specialty grade' to address. How do they make chocolate taste so good, naturally? Careful selection, roasting to optimise the each origin, small batch processing and tempering to make that cacao sing.


These beans come from Freddy Salazar's estate near Ecuador's northern coast. Chocolate maker Freddie (Birdsnake) admires the amazing physical quality of their beans and also loves Atacames, a nearby town to the Costa Esmeraldas farm. 

TASTE NOTES Raspberry, Jasmine, Orange
REGION Cerecita, Guayas
FARM Hacienda La Victoria
FERMENTATION 3 Tiered Boxes, 4-5 days
DRYING Patio, 12-14 days

INGREDIENTS Cocoa Beans, Organic Cane Sugar, Hazelnuts, Cocoa Butter, Coconut Oil

Soy & Gluten Free

Birdsnake is Vegan, Non-GMO, No Emulsifiers, No Artificial Colours, Flavours or Preservatives.