Our Cacao is grown in the region of the Bosawás Biosphere Reserve in Nicaragua; one of the largest remaining tropical rainforests.
Ripe Cacao Pods are Hand Harvested from carefully selected and cultivated trees and Directly Traded from small scale farmers. The beans are Naturally Fermented and Air & Sun Dried by local Fine Cocoa Experts before arriving in our hands.
Bolivia
The Cacao we use for this chocolate has been designated as Heirloom by the Heirloom Cacao Preservation Fund.
These beans are grown in the region of El Beni, Bolivia, by the Tranquilidad Wild Cacao Estate and Research Center in the region of the native Cacao agroforest of the Amazon and Orinoco River basins which have been used by ancient peoples for thousands of years. Recent deforestation damage is being restored here by the Theobroma Foundation who are working to create and safeguard wild cacao woodlands.
Mexico
This Cacao is from Hacienda Jesus Maria is an Organic Cacao Estate in the Rio Mazapa, Tabasco region of Mexico where the Mayans cultivated vast Cacao orchards and the first cargo ships of cacao set sail. The family here has been growing a diverse, Ecological food agroforest for over a century and supports many local community initiatives.
We then follow the traditional practices of gently toasting, winnowing, and stone-grinding the raw beans; preserving the complex fruity and floral flavours.
