Myth Cocoa started with a simple question: what if chocolate tasted exactly like the farm it came from?
In 2018, we left our careers in finance and design to pursue something more meaningful. We traveled to cacao-growing regions across South America, tasting beans from dozens of farms, searching for flavors that truly stood out.
What we discovered changed everything. The vast majority of chocolate on the market is made from commodity beans, blended for consistency rather than character. But when you taste a single-origin cacao from a carefully tended farm, you experience something entirely different - a complex, evolving flavor that tells the story of its soil, climate, and the hands that cultivated it.
The Craft
We work directly with a small network of growers who share our obsession with quality. We visit their farms, sample their harvests, and select only the beans that meet our exacting standards - less than 1% of what we taste makes it into our chocolate.
Each batch is roasted in micro-lots, allowing us to develop unique profiles for each origin. Our 72-hour conching process creates a silky texture that lets the true flavor of the cacao shine through. No shortcuts, no compromises.
The Team
We're a small team of chocolate makers, designers, and dreamers who believe that the best things in life take time. Our atelier is a converted warehouse where we roast, conch, temper, and wrap every bar by hand.
When you buy a Myth Cocoa bar, you're not just buying chocolate - you're supporting a network of small-scale farmers, sustainable agriculture, and the ancient art of craft chocolate making.
"Chocolate should taste like where it came from. Every bar is a journey to a specific place, a specific moment in time."
- Sarah Chen, Founder