Our Chocolate Origins
We source our cocoa beans either directly with the farms or producers or through like-minded partners who support transparent trade, fair prices for farmers and producers, and sustainable agriculture and communities. The origins we have selected highlight the rainbow of amazing flavors possible in cocoa beans, which vary tremendously based on where the cocoa beans are grown, the genetics of the cacao trees, how they are processed at origin, and then how we roast and make the chocolate. Scroll down to learn more about the farms, cooperatives, and producers we source our cacao from.
Dark Chocolate
Costa Esmeraldas, Ecuador
Tasting Notes: Cherry Cordial, ButteR cookies
Our Costa Esmeraldas bar is deeply chocolatey with a cherry cordial finish. We source the Costa Esmeraldas cocoa beans from a family-owned and operated, 250-acre cocoa farm in the Esmeraldas province of Ecuador. The farm ferments their beans in 450 kilogram wood boxes for 5 days and then sun dries them on mesh racks. They are then aged for two months in breathable jute bags. The beans are made up entirely of a local variety of cacao.
Comalcalco, Tabasco, Mexico
Tasting Notes: Blackberry
These beans are grown by a single farmer, Malaquiás, with the help of a single fermentation engineer. Malaquiás’ two hectare farm in Comalcalco has several hundred cacao trees that are interspersed with other plants like citrus, peppers, and mango. According to legend, Comalcalco is the land where the god of the evening star, Quetzalcóatl, planted cacao trees as a gift to the Mexican people before leaving the mortal world.
Semuliki Forest, Uganda
Organic • Tasting Notes: banana bread, rum
Latitude Trade Co., which processes and exports this cacao, works with more than 1,000 organic farmers in Bundibugyo, Western Uganda - more than half of whom are women. They pay cash at the point of sale at above-market rates and do purchase agreements in advance with farmers. This gives farmers more certainty and stability, and has allowed farmers to invest in and expand their farms even more. They also make chocolate at origin, building even more value and jobs in the community.
Kokoa Kamili, Tanzania
Organic • Tasting Notes: concord grapes
Bright Concord grape flavors shine in this cocoa bean from the Kilombero Valley area of the Morogoro Region in Tanzania. Like many other cocoa bean farmers, Tanzanian farmers sell their cocoa beans to a central fermentary. The Kokoa Kamili Fermentery is the collection point for approximately 2,000 small farmers who are paid above the market rate for their cocoa beans. Cocoa beans from the Kilombero Valley are all organic, as farmers have not had access to pesticides, inorganic fertilizers, or other chemicals. Even with today’s technology, local farmers continue to practice organic farming. Most of the cocoa beans are Trinitario with small batches of Ancient Criollo and Nacional.
Ucayali, Peru
Tasting Notes: lychee fruit, Jasmine Tea
These cocoa beans originate from Ucayali River Cacao, a central fermentary near Pucallpa, Ucayali, Peru. Many of the local cocoa bean farmers who sell their harvest to Ucayali River Cacao grow their cocoa on two to seven acres of land, with much of the bean variety from local strands known as “comun.” These bars have a wonderful, rich chocolate flavor with subtle floral notes.
Maya Mountain, Belize
Organic • Tasting Notes: strawberry, Honey
This bar has a subtle sweetness with notes of honey and strawberry. What a difference a year can make. In 2017, Maya Mountain cocoa beans oozed bright fruits that left us wondering how chocolate could taste like a Jolly Rancher. The later varieties we’ve worked with have been much softer with a light fruitiness and natural sweetness. The beans come from Maya Mountain Cacao, a central fermentary in Belize that works with over 500 small farmers across a large part of southern Belize. These beans are certified USDA organic.
Milk Chocolate
We make our dairy-free milk chocolate with ethically sourced cocoa beans, home-pressed cocoa butter, organic gluten free coconut, and organic cane sugar.
Cahabón, Guatemala - 60% Dark Coconut Milk Bar
We make our 60% dark coconut milk bar with beans from Cahabón, Guatemala, which are known for their monstrous size. Most cocoa beans are average 100 beans per 100 grams, but these often hit 50 beans per 100 grams! We love these beans for their deep chocolatey flavor, with just a hint of orange -- the perfect pairing for our chocolatey coconut milk bar. These beans come from a cooperative run by Indigenous Mayan farmers. Located on a mountaintop overlooking the hills of the Cahabón region, the cooperative ferments its cacao communally using cascading fermentation boxes and a mix of drying decks.