Slideshow
Native Bean Chocolate Bars
Discover our Single Origin, Ethically Sourced, and Handcrafted Artisan Chocolate Bars
We source high-quality cacao directly from three exceptional origins: the biodiverse lowlands of Southern Ecuador, the lush Sambirano Valley in Madagascar, and the tropical Maya Mountain region of Belize.
Ambanja, Madagascar
Tucked within the lush Sambirano Valley of northwestern Madagascar, the cacao of Ambanja grows in traditional agroforestry systems under the shade of ancient trees, benefiting from nutrient-rich volcanic soils and a humid tropical microclimate.
Camino Verde, Ecuador
In the fertile lowlands of southern Ecuador, Camino Verde partners with smallholder farmers who cultivate heirloom Nacional cacao. These carefully selected Neo-Nacional varieties thrive in rich, biodiverse soils and are nurtured with expert guidance on sustainable growing practices.
Maya Mt., Belize
In the tropical lowlands of southern Belize, nestled within the historic Maya Mountains, a close-knit community of indigenous Q’eqchi’ and Mopan Maya smallholder farmers tends heirloom cacao varieties using traditional, biodiverse methods passed down through generations.
Bean-to-Bar
Discover how we make our chocolate—from sourcing premium dried cocoa beans to roasting, winnowing, grinding, refining, tempering, and hand-wrapping each bar. Unlike many commercial chocolates that start with pre-made chocolate liquor, we craft everything in small batches to highlight the unique flavors of each origin.
