Like the rest of our products, we make our bean-to-bar chocolate from scratch, in small batches using the best ingredients we can get. Our cocoa beans come from small farms around the world through a supply chain that is traceable at every stage and pays a fair wage to everyone involved. We use cacao sourcing companies that pay up to 3 times the price of commodity cacao. To bring out the best flavors, we tailor a specific roasting profile to each type of cacao bean, attuned to the variety of bean, where it was grown and how it was fermented and dried by the farmers. After roasting, the beans are ground, conched, aged, and tempered before being molded into a final chocolate bar. Every year we test new beans to try and find new flavors and even shorter supply chains.
Order our current chocolate bars here
Our Four Origins
Oat milk Indonesia 61%
This is our excellent sustainable substitute for a dairy milk chocolate bar. We’ve sourced these beans through Biji Kakao from a West Bali cooperative of smallholder farmers. Our oat chocolate bar is higher in cacao and for that reason a ‘dark milk’ with a very creamy texture.
Notes: fudge, caramel, cherry jam, wild honey.
This origin is quite popular these days with bean-to-bar chocolate makers due to it’s genetics, terroir and high quality cacao. We’ve sourced our beans through Kokoa Kamili, who are based in the Kilombero valley in the heart of Tanzania, they pay premium prices to about 2000 smallholder farmers who in turn have the opportunity to increase their incomes and improve their living standards.
Notes: Banana and nuts
We’ve sourced our beans through Maya Mountain, who are part of the Uncommon Cacao group. They buy from 350 certified organic smallholder farms in southern Belize, most of whom are indigenous Q’eqchi’ and Mopan Maya and who have been producing cacao for generations. Their business model is set up to be fully transparent and to create a real positive impact for the communities of southern Belize.
Notes: Honey, pineapple, raisin, tobacco.
We’ve sourced these beans through Norandino cooperative and Original Beans. They’re a rare Piura Porcelana white cacao, which was nearly extinct when it was rediscovered in 2007, local families have shifted from rice cultivation to diverse cacao-agroforestry and tripled their incomes. Piura Blanco has become one of the top-awarded cacaos worldwide. We apply a medium roast and a small conch to give this bar it’s intense chocolate flavour.
Notes: red fruits, caramel, nuts