Name: SOMA GUASARE VENEZUELA 70%, 65GR
Brand: Coffea School
Price: 22.00 USD
Availability: OutOfStock

Our Co-Founder María Esther López-Thome is so proud and happy to add to our Bean-To-Bar offering this unique multiple awarded cacao from Guasare from her birth country Venezuela, crafted by Soma Chocolatemaker.

Soma was founded by David Castellan and Cynthia Leung in 2003. A rarity in the industry, Soma are adept at both chocolate making, and also a fantastic chocolatier. At the time, ‘bean to bar’ chocolate wasn’t necessarily even a term! Anybody who knew how to make chocolate were those who worked for big chocolate companies. Soma was one of the first to tackle the micro batch chocolate bar production. Besides their wonderful line of chocolate bars, Soma also uses their chocolate to make ganache for truffles, and other chocolate treats. Soma's high quality chocolate bars have been awarded multiple times over the years. First starting off in a 400 square foot tiny corner of an old whiskey distillery, Soma now has two chocolate factories in Toronto, Canada

We are so thrilled to be able to bring these amazing and unique craft chocolates, one of our personal favorites.

In the ‘90s on a small farm in the Sierra de Perijá in Venezuela, cacao agronomist Humberto Reyes, discovered an old pure Criollo named after the Rio Guasare. The seeds traveled to the research centre, Campo Experimental San Juan de Lagunillas in the Andes to be grown & studied. Unlike typical Criollos, scientists found the plants to be very productive, blossoms in 2 years, big hardy fruit with plump white seeds in 3 years.

The cacao in this bar is from 4 farms grown interspersed with bananas & coffee near the town of Rosario, West of Lake Maracaibo. The trees originate from the Andean samples, the finished chocolate loaded with beautiful heritage Criollo flavours. Guasare is more than just cacao, it represents hope & a brighter future for a country presently enveloped in chaos.

Origin: Rosario de Perijá, Venezuela
Farms: Finca la Florida, Finca San Antonio, Finca Los Claritos, Finca San Pedro
Cacao content: 70%
Tasting notes: cream, malt, cacao, coffee, tamarind, figs

Awards:
International Chocolate Awards

2018 World Gold, Best in Show Dark
2018 World Gold
2018 World Gold Chocolate Maker
2018 Americas Gold Best in Show Dark
2018 Americas Gold Chocolate Maker
2018 Canadian Gold Chocolate Maker Dark

Ingredients: cacao nibs, organic cane sugar, cacao butter

May contain traces of milk, tree nuts, peanuts, wheat, soy and eggs.

65g bar

Yes — all of our coffees are free from mold and meet strict quality standards. Mold and ochratoxin A (OTA) can develop in poorly processed or stored coffees, but we take every step to prevent that from happening. Before purchasing any coffee, we evaluate water activity and moisture content to ensure it’s within safe and stable parameters. Once it arrives at our warehouse, we monitor relative humidity and storage conditions carefully to maintain the integrity of each lot.
From sourcing to roasting, our focus is on quality and freshness — so you can enjoy every cup with confidence.

From dedicated farmers across the world’s most expressive regions — each coffee reflects its origin, soil, and the people behind it.

We partner with producers who share our values: respect for their land, transparency, and craft. Every coffee has a story, not just a score.

Some are certified organic, although we are not an organic certified roastery. However, all our coffees are sustainably grown. We prioritize farms that care for soil health and community impact.

Yes — always. We roast in small batches so your coffee arrives fresh and vibrant every time.

Keep it sealed, cool, and dry — away from heat, moisture, and light. An airtight container keeps freshness alive.

Enjoy within 4–6 weeks of roasting for peak flavor. After that, it’s still great, just a little softer on aroma.

Fine for espresso, medium for drip or pour-over, coarse for French press or cold brew. The right grind brings balance and sweetness.

Absolutely — our coffees are crafted to shine in any brew method.

Usually within 1–2 business days after roasting. You’ll get tracking once it’s shipped.

Yes! Subscribe for regular deliveries of your favorite coffee — freshly roasted and hassle-free.

Because coffee is a perishable product, we can’t accept returns once bags are opened. But if something isn’t right, please reach out — we’ll make it right.

Yes. Shipping costs and delivery times vary by country.

Fill out our wholesale form — we’ll connect to learn about your needs and build a program that fits your coffee goals.

Yes. We provide guidance, education, and support to help your team brew and serve coffee beautifully.

Absolutely. We love collaborating to design coffees that express your brand’s identity and taste.

Husband and wife team Dylan Thome and María Esther López-Thome — coffee educators, roasters, and lifelong students of flavor.

It’s about community — people connected through coffee, moving and growing together.

Intentional sourcing, honest roasting, and meaningful relationships — quality with purpose.

Yes! We host tastings and events regularly. Follow us for dates and details.

We offer a curated selection of loose-leaf and bagged teas — from classic black and green teas to herbal and botanical blends. Each one is chosen for balance, clarity, and character.

All true teas come from the same plant — Camellia sinensis. The difference lies in how the leaves are processed:
Black tea is fully oxidized for a rich, bold flavor.
Green tea is lightly processed to keep its fresh, grassy notes.
Herbal tea (technically a “tisane”) is made from herbs, flowers, or fruits — naturally caffeine-free.

Yes, most black and green teas naturally contain caffeine. Herbal blends/Botanicals are caffeine-free.

Use fresh, hot water and steep according to the tea type:

Black tea: 3–5 min at ~95 °C
Green tea: 2–3 min at ~80 °C
Herbal tea: 5–7 min at ~100 °C
Adjust to taste — shorter steeps for lighter cups, longer for more strength.

Keep tea in a cool, dry place, away from light, air, and strong odors. Airtight containers preserve freshness and aroma longer.

Properly stored tea can last a long time. Green teas are best enjoyed within a year, while black and herbal teas can stay vibrant for up to two years.

Absolutely. Our teas brew beautifully over ice or as cold infusions. Just double the leaf amount or steep longer to keep flavor balanced.

Bean-to-bar is chocolate made by small, independent makers who handle the process from the cacao bean all the way to the finished bar. It’s a craft approach that celebrates quality, flavor, and individuality.

No — we don’t roast or process cacao. At Coffee Flock, we curate and resell the best bean-to-bar chocolates from producers we genuinely admire for their craftsmanship and transparency.

We select makers who focus on exceptional flavor, consistency, and care in every step of their process. Each bar we carry is chosen for its distinct character and quality — the kind of chocolate we truly love to share.

It’s about attention and intention. Bean-to-bar chocolate is made in smaller batches, with more control over the ingredients and flavor — resulting in chocolate that actually tells a story.

Keep it in a cool, dry place (around 16–20 °C), away from sunlight and strong odors. No fridge needed — just somewhere calm and dry.

Absolutely. The deeper notes in our coffees complement the natural flavors of bean-to-bar chocolate — try pairing them to discover new layers of taste.

Try a robust black tea like Assam or Yunnan, which match dark chocolate’s depth and richness. For something softer, a toasty oolong or smoky lapsang souchong balances the bitterness beautifully.