Bean to Bar
From rare pods in tropical groves to small-batch bars in our atelier.
Altitude
Harvest Year
Varietals
It starts with the soil.
Our cacao trees grow in rich volcanic soil at the foothills, nourished by tropical rains and warm sunshine. Each tree is nurtured by hand, with care passed down through generations.
Pods split at peak ripeness.
We harvest only when the pods reach perfect maturity - a deep golden hue that signals the beans inside have developed their full flavor potential.
Fermented 6 days under banana leaves.
The beans and pulp are placed in wooden boxes, covered with banana leaves. Natural fermentation develops the precursor flavors that make chocolate truly extraordinary.
Sun-dried on raised beds.
After fermentation, beans are spread on raised drying beds under the tropical sun. They are turned regularly to ensure even drying and prevent mold.
Tempered with precision.
The final step requires skill and patience. Precise temperature control creates the perfect snap, shine, and melt that defines exceptional chocolate.
Then it reaches you.
Every bar is wrapped by hand, sealed with our mark, and shipped cold-chain to preserve its freshness. From our farm to your hands.
"The cacao tells us when it's ready. We just have to listen."
- Don Miguel, Head Grower
Visit the farm
Walk the grove, taste cacao fresh from the pod, and see how we turn rare beans into chocolate.
Book a Tasting