THE SQUARE MILE X CHOCOLARDER EASTER EGG

A COFFEE-FILLED EASTER GIFT

Bringing the Easter excitement to life, welcome to the limited edition Square Mile x Chocolarder Easter Egg! This year, we teamed up with craft chocolatiers Chocolarder to create a 70% dark chocolate coffee-filled surprise that pairs perfectly with the fresh spring sparkle of our Easter Blend.

Falmouth-based bean-to-bar makers Chocolarder take a similar approach to chocolate as many roasters do speciality coffee. Sourcing the finest cocoa beans from around the world, they process and roast lots in-house to bring out the incredible natural flavours and highlight the work of cocoa producers. Their work is done using antique machines, carefully renovated by their team; something that resonates with us and our Probat collection.

The cocoa beans used to create the 70% dark chocolate were specifically chosen to pair with our Easter Filter - more on this below - for a delightful coffee-and-chocolate tasting experience. Grown in Tamshiyacu, Peru, on the edge of the Amazon rainforest, local farmers dedicate time and resources to ensure their cocoa grows in harmony with the local ecosystem. Cacao trees, and native forest species and vegetation grow together, capturing carbon, and helping to protect swathes of untouched rainforest.

Once the raw cocoa arrives in their factory, the Chocolarder team begin the bean-to-bar process, sorting beans before roasting, cracking, and winnowing - a process that separates roasted cacao bean fragments from their outer husks - to nib form. Using a stone grinder, nibs are then ground to a paste called ‘liquor’ over 24 hours, which is roll-refined, and then conched for 36 hours to develop the flavours and textures of the chocolate. Finally, the eggs are formed. Chocolate is tempered, and poured into two halves, concealing the coffee inside, before each side is sealed together by hand, and packed into plastic-free packaging that is brought to life by Martin Kingdom’s wonderful artwork.

THE COFFEE SURPRISE INSIDE

Hidden inside each egg is 175g of our Easter Blend, roasted for filter! A union of fresh-crop coffees from Papua New Guinea, and Rwanda, the filter roast brings out a soft, sweet and floral profile that pairs with the chocolate for a delicious Easter tasting experience.

Making up half of the blend, is Elimabri, a washed process mix of Arusha, Bourbon, and Typica varieties, and our first coffee from Papua New Guinea in quite some time! Grown in the Simbu province, and provided by Kongo Coffee Ltd, a well established locally-owned exporter in Papua New Guinea speciality, this component gives the blend superbly balanced foundations. Led by owner Jerry Kapka, Kongo began exporting smallholder blends in 1999 and has been a leader in the community ever since. Medium-bodied, smooth, and all about balance, this lot is their highest quality blend, with parchment purchased from individual farmers around the striking Mt. Elimbari.

Cyato Mutongo, from Rwanda’s Nyamasheke District, completes the second half of the Blend. Cyato Washing Station’s washed lot from the farmers of Mutongo Hill delivers elegance and delicate florals. Owners Christophe and Divine Rugira process the cherries of the Abadatezuka cooperative here, creating a superbly clean cup with notes of redcurrant and marmalade.

Together, both components make this year’s Easter Blend shine. Elimbari’s sweet, creamy textures and wonderful balance, combined with the pear-like florals, and red-fruit notes of Cyato Mutongo, result in a perfect balance between comfort and fresh spring sparkle. When enjoyed with a bite of Chocolarder’s decadent 70% dark chocolate you're in for an Easter treat you won’t find anywhere else! Stock is limited, and once it’s gone, it’s gone!

You can order your egg to arrive in time for Easter here.