Goodnow Farms Chocolate - Las Palomas Coffee 77%
Goodnow Farms - Las Palomas Coffee 77%
Goodnow Farm

Goodnow Farms - Las Palomas Coffee 77%

55 g Fine Dark Chocolate
Regular price $18.00 USD
Sale price $18.00 USD Regular price
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Origin & Craftsmanship
This bar is a collaboration between Goodnow Farms and Las Palomas Coffee, blending two craft-centric worlds: single-origin cacao from the El Carmen region of Nicaragua and specialty coffee roasted by Las Palomas in Massachusetts. Goodnow’s bean-to-bar ethos emphasizes direct sourcing and careful processing, while Las Palomas contributes bold, thoughtfully roasted coffee that’s ground into the chocolate for a layered tasting experience.

Flavor Profile
At 77% cacao, this bar offers rich, dark chocolate intensity with lively coffee influence woven throughout. Expect deep cocoa richness supported by espresso-like roast character, a touch of fruit sweetness, and a mellow, lingering finish. The coffee adds aromatic lift and texture without overwhelming the chocolate’s core character, making this a favourite for lovers of both quality chocolate and fine coffee.

Tasting & Pairing Guide

Let a piece melt slowly on your tongue so the chocolate’s deep cocoa foundation arrives first, followed by a gentle rise of coffee aroma and roast nuances.
Pair this bar with a freshly brewed espresso or a classic Americano to highlight the coffee notes in the bar. For a wine companion, a rich Tawny Port or aged Madeira mirrors its layered sweetness and dark fruit tones. For a non-alcoholic option, a nutty oolong tea complements both the coffee and cocoa character. Accompany with roasted almonds or biscotti to enhance texture and amplify the roast-and-cocoa interplay.

Summary

The Las Palomas Coffee 77% bar from Goodnow Farms offers a sophisticated fusion of craft chocolate and craft coffee. With deep cocoa intensity, nuanced roast character, and balanced sweetness, it’s an ideal pick for anyone who loves coffee-infused chocolate experiences with depth, complexity, and artisan flair.

We ship award-winning craft chocolate from our warehouse in Saint John, New Brunswick to more than fifty countries. Rates, transit times and free-shipping thresholds for every destination are below.

How We Protect Chocolate in Transit

Fine chocolate is temperature-sensitive by nature. We pack according to the forecast along the actual route, not the season on the calendar.

25–30°C (77–86°F) — insulated packaging

30–35°C (86–95°F) — double insulation with an ice pack

35–40°C (95–104°F) — double insulation with ice packs

Above 40°C (104°F) — the shipment may be held until conditions improve

We ship Monday to Thursday so nothing sits in a weekend warehouse, and a business delivery address gives chocolate a better chance than a doorstep in August. These measures reduce risk substantially. They do not eliminate it — in sustained heat, softening can still occur in transit.

Estimated Delivery Times

Every timeframe shown in the table, at checkout, or in a shipping confirmation is an estimate. Actual transit varies with destination, customs clearance and carrier operations, and peak periods and public holidays in either country affect it further. We dispatch promptly, but once a parcel is with the carrier we have little control over its progress, and we can't guarantee a delivery date.

Customs and Duties

Duties, import taxes and local handling fees are set by the destination country and are the responsibility of the recipient. They are not included in our shipping charge. Where a destination has a specific requirement, it's noted alongside that destination's rate.

If a carrier asks you for information to complete clearance, respond promptly. Parcels held for unanswered customs queries are usually returned or destroyed, and we can't recover them.

Orders With Pre-Order Items

An order that mixes in-stock and pre-order items ships complete, once every item has arrived. This avoids a second shipping charge. The expected date for a pre-order item appears on its product page and in your order confirmation, and you'll be emailed when the full order ships.

If you want the in-stock items sooner, place two separate orders. Pre-order items can't be expedited.

Damage, Melting and Delays

We don't refund or replace orders for melting, carrier delays, or customs-related outcomes. Our pricing reflects the protective packaging included in every order rather than a margin held back to cover weather.

If something arrives genuinely damaged, write to us within seven days with photographs of the parcel and its contents and we'll look at it.

Delivery to Specific Countries

For country-specific details on customs, transit and local requirements, see our pages for chocolate delivery to Canada, the United States, the United Kingdom and Singapore.

Don't See Your Destination?

Write to hello@hellochocolate.com and we'll quote it.

Vegan, Gluten-Free, Soy-Free
Shipping calculated at checkout.

Like coffee beans and wine grapes, different cacao beans have different flavors. By using beans sourced from only one farm or region we’re able to highlight the distinct flavor characteristics of that particular bean. Discovering those flavors is one of the joys of making (and eating) single-origin craft chocolate!

To make excellent chocolate we need to start with excellent beans. We’ve traveled throughout Latin America searching for the most flavorful beans, and have direct relationships with the farmers who grow and harvest them. By dealing directly with farmers we’re able to ensure we always receive the very best beans, which in many cases are fermented and dried to our custom specifications. Our direct trade model also allows us to pay significantly more than commodity or Fair Trade prices, and ensure that farming practices are sustainable and labor practices are equitable.

All of our chocolate is made at our 225 year old farm in Sudbury, Massachusetts. We start with cacao beans and sugar, and perform every step of the chocolate making process in-house, including carefully hand wrapping each bar. We’re also one of the only chocolate makers to use our own freshly pressed, single origin cocoa butter in our chocolate. Doing this is time consuming and difficult, but the result is exceptionally smooth and intensely flavorful chocolate.

We believe that great craft chocolate is “true to the bean,” – that the flavors apparent in the bar reflect the flavors hidden in the bean. We invite you to explore our website to learn more about the many steps involved in truly realizing the full flavor potential of single-origin chocolate cacao, from personal sourcing to painstakingly roasting, pressing cocoa butter, conching and more. What you discover will change the way you think about chocolate!

Single origin cacao beans (Asochivite), organic sugar, freshly pressed single origin cacao beans (Asochivite), Las Palomas coffee (Guatemala).

Keep in a cool, dry place, away from direct light and strong odors. Store at maximum
18 ° C in its original packaging

Our chocolate makers proudly refrain from using any artificial stabilizers or preservatives in their products, making their creations more temperature-sensitive compared to other premium chocolates.

To ensure the optimal taste experience, it's advisable to store our chocolates in a cool, dry place where the temperature hovers between 16°C and 18°C. Please refrain from refrigerating our chocolates, as this may cause sugar crystallization due to increased humidity, altering their texture and flavor.

On the contrary, if stored in excessively high temperatures, cocoa butter may separate and form a white film on the chocolate's surface. This loss of cocoa butter can lead to the chocolate drying out and, consequently, a potential alteration in flavor. Your mindful storage practices will help preserve the integrity of our delectable chocolates.