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, Ben Tre, Mekong Delta
This cocoa is a Trinatario varietal, born in the coastal province of the Mekong Delta in southern Vietnam. This alluvial soil region is in close proximity to the Vàm Hồ Bird Sanctuary, surrounded by waterways and native flora and fauna. Small-holder farmers bring freshly harvested cocoa pods directly to central fermenteries, where beans are then sorted for quality and immediately fermented in wooden boxes and dried on bamboo trellises. The resulting cocoa is consistently recognized as some of the most sought after cocoa the world round.
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.
Trinidad, Rio Claro House of Cocoa
Rio Claro is located in Southeastern Trinidad and the area's farms are well suited to grow a wide range of crops – the many small streams, ponds, hills and trails make this possible. Crop rotation is popular among many of the traditional cocoa, citrus, banana and coffee farmers. These microlots have been brought to market through the amazing effort of Gewan Gangaram and his central fermentary, helping regional farmers to adhere to the best practices in cocoa growing, harvesting, fermentation, and drying. The results produce consistent high-quality, uniquely flavored cocoa. Through our roasting process, our chocolate has been nominated two years in a row for the Good Food Awards.