Sourcing Cocoa

Dominican Republic, Zorzal

This 1000 plus acre bird sanctuary produces organic cocoa, macadamias and bananas while remaining dedicated to sustainable agroforestry farming practices. A community of 13 landowners in the area have committed to affecting climate change and reducing carbon emissions through reforestation techniques.

The resulting cocoa beans have immense flavor and intense aromas. Passion for the craft is evident within these grafted varietals and custom fermentation lots. We proudly support this innovative community and cherish our artistic collaboration.

Vietnam, Tian Giang, Mekong Delta

Tien Giang, a province in Vietnam's Mekong Delta, is a lush region with rivers, rice paddies, and swamplands. Its fertile land has been farmed for over a century and boasts hundreds of miles of canals that reach deep into the farmland.

The farmers of Tien Giang once formed a cooperative of 12 fermenters with around 20 farmers each, producing cacao. Thanks to US government aid, the co-op processed and exported their cacao. Although the co-op has disbanded, Marou now works directly with 5 of the original fermenter groups. Marou ensures top-notch quality by testing each bag and providing farmers with feedback and technical assistance. Tien Giang's cacao is a delectable chocolate with hints of spice, brown fruit, and honey.


Peru, Ucayali River

The Ucayali River is the main headstream of the Amazon River. Ucayali River Cacao is a central fermentary that works with cocoa farmers along the Ucayali River outside of the Peruvian city of Pucallpa. Working with around 400 small-holder farmers with one-to-three hectares of land apiece, Ucayali River Cacao buys wet cacao at a premium price, giving economic opportunity to otherwise remote communities.

Bejofo, Estate

Madagascar thrives as a cacao producing country dating all the way back to the early 1800’s with most crops being the Trinitario variety. The ideal growing conditions in the northwest Sambirano Valley have made this region a hotspot for high-quality cacao.

Bejofo Estate is part of the vast Akesson Estate in Madagascar, managed by Bertil Akesson. The Estate is divided into four smaller estates: Madirofolo, Menavava, Bejofo, and Ambolikapik. Bertil has specialized in growing fine cocoa, pepper, and other spices for many years and they specialize as an organic cacao haven. It’s remarkable to mention, Bejofo cultivates 300 tons of cocoa beans annually. Experience the essence of Madagascar's Bejofo Estate, a chocolate that's as rich in flavor as it is in heritage.