At the heart of every chocolate bar features cocoa beans from one specific region—Camino Verde in Ecuador, Ambanja in Madagascar, or Maya Mountain in Belize.
We celebrate the distinct terroir, climate, and farming practices of that place, resulting in complex, nuanced tasting notes that vary by origin. These partnerships allow us to support sustainable practices and bring out the best natural character in every bar.
Camino Verde, Ecuador
In the fertile lowlands of southern Ecuador, near the historic cacao-growing region of Balao, Camino Verde partners with a dedicated network of 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. What sets this origin apart is its precise, science-driven fermentation—using controlled temperatures and specialized microbial techniques—to unlock exceptional depth. The result is a smooth, fudgy chocolate base layered with toasted almond, subtle florals, and bright notes of red fruit and citrus. Elegant and low in bitterness, Camino Verde exemplifies the refined, aromatic character that has made Ecuadorian cacao a cornerstone of fine craft chocolate.
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. These organic, shade-grown farms—often interplanted with vanilla, coffee, and pepper—produce vibrant, bright-red Criollo-Trinitario beans harvested with meticulous care. The unique terroir and careful post-harvest processing deliver a signature bright acidity and an explosion of red berry, citrus, and honeyed floral notes. Lively yet balanced, Ambanja cacao stands out for its exotic fruit-forward profile, making it one of the most distinctive and prized origins in the world of craft chocolate.
Maya Mountain, 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. Surrounded by banana, avocado, and native forest trees, these organic farms preserve both cultural heritage and rich ecological balance. Freshly harvested cacao undergoes centralized fermentation followed by a meticulous multi-stage sun-drying process on raised beds, patios, and solar dryers to develop consistent, complex flavors. The beans reveal harmonious notes of honeyed pineapple, raisin, caramel, and deep chocolate—bright, clean, and full of tropical character that beautifully reflects Belize’s pristine paradise and the Maya people’s enduring connection to the land.
