SOURCING
PERU
TANZANIA
DOMINICAN REPLUBIC
MADAGASCAR
PERU
PIURA WHITE
High in the arid coastal valleys of northern Peru, the Piura region is home to one of the world’s rarest cacao varieties: Piura Blanco. Grown by smallholder farmers committed to preserving this naturally light, white-seeded cacao, the beans are carefully fermented and sun-dried to protect their delicate character. The result is a vibrant, nuanced chocolate with notes of citrus, dried fig, and subtle floral tones—an elegant reflection of Piura’s distinct climate, soil, and heritage.
TASTING NOTES
Dried fig, citrus zest, toasted almonds
DOMINICAN REPUBLIC
ZORZAL ESTATE
Nestled within the lush landscapes of the Dominican Republic's Cordillera Septentrional, Reserva Zorzal is a pioneering 1,019-acre private reserve dedicated to both exceptional cacao cultivation and conservation. Seventy percent of this sanctuary is designated as "forever wild," providing critical habitat for the endangered Bicknell’s Thrush and supporting biodiversity. The remaining land is devoted to organic cacao farming, where careful post-harvest practices, including meticulous fermentation and drying, yield beans with nuanced flavors. This harmonious blend of agriculture and conservation exemplifies sustainable practices, resulting in cacao that embodies the rich, natural heritage of its origin.
TASTING NOTES
Plum, red grape, cocoa
TANZANIA
KOKOA KAMILI
In the heart of Tanzania's Kilombero Valley, Kokoa Kamili collaborates with over 5,000 smallholder farmers to cultivate exceptional organic cacao. By purchasing freshly harvested beans at premium prices and overseeing meticulous fermentation and drying processes, they ensure a consistent, high-quality product. This approach not only enhances the beans' distinctive flavors—featuring notes of red berries, plums, and subtle chocolate undertones—but also uplifts local farming communities through sustainable practices.
TASTING NOTES
Red fruits, orange peel, hibiscus
MADAGASCAR
BEJOFO ESTATE
Nestled in Madagascar's Sambirano Valley, the historic Bejofo Estate has been cultivating organic cacao since 1924.Renowned for its Trinitario beans, this estate produces cacao celebrated for bright citrus and ripe red fruit notes. The beans undergo meticulous fermentation in three-tiered wooden boxes and are sun-dried on concrete patios and raised beds, enhancing their distinctive flavor profile. Bejofo's commitment to quality and sustainability has made it a cornerstone of Madagascar's fine cacao industry.
TASTING NOTES
Raspberry, citrus, nougat
THE ORIGIN COLLECTION
Explore our single origin bars to experience the pure, flavorful complexity of cacao gathered from all over the world.
