We work with a single co-op in the Kerman highlands. Their pistachios are slow-dried in the sun, then air-roasted to thirty seconds short of where most roasters would stop — a quietness in the nut that lets the Medjool come forward.
Only then does the chocolate enter the conversation. Seventy percent single-origin from a São Tomé estate we visit twice a year: bright, with a long finish that doesn't fight the date.
