Cacao %
Is higher cacao percentage always more bitter?
Mostly, yes — and our data quantifies it. Among the 392 bars in our catalog at 85% cacao or above, not a single one has low bitterness. In the 60–69% range, 32% of bars are low-bitterness.
But percentage isn't the whole story: bean variety, fermentation, and roast matter enormously. A well-fermented Criollo at 80% can taste gentler than a rushed Forastero at 70%. If you want high cacao without harshness, look for bars with fruity flavor families and medium roast profiles — origin and craft moderate what the percentage promises.