The stall’s story

Copper & Cacao started with a sample bag of Ecuadorian beans and a borrowed coffee roaster. Six years on, Marcus Oduya sources directly from three cooperatives — in Ecuador, Madagascar and Grenada — paying above the world commodity price and publishing what he pays on every bar’s collar card.

Every batch is small: twenty kilos of beans at a time, roasted to a profile written for that harvest, winnowed, stone-ground for up to forty-eight hours, then aged before tempering. The bars are hand-tempered on marble because, as Marcus puts it, the table tells you when the chocolate is ready before any machine does. Single-origin bars are kept straight — two ingredients, cocoa and sugar — while the inclusion bars use whole ingredients: hazelnuts from Piedmont, sea salt from Anglesey, sour cherries dried without sulphites.

The Famica listing carries the current harvest lineup. When a harvest ends, it ends: no blending down to keep a bar on the shelf. Each order includes tasting notes and a roast date, because chocolate is agriculture and it deserves the same honesty as coffee.

Wrappers are printed with plant-based inks on compostable paper, and every parcel ships plastic-free.