OUR STORY

We work with farmers in Mexico to bring you cacao that’s rich, grounding and crafted with intention.

WHAT SETS US APART

1

SOURCING FROM THE ORIGINS

We source our cacao from the fertile soils of southern Mexico, where it has been cultivated and honored for thousands of years. Long before chocolate was sweetened and sold, cacao was considered sacred — used in ceremonies, consumed by soldiers and loyalty for its health benefits.

2

PART SCIENCE, PART CRAFT

Freshly harvested beans are naturally bitter and flat. Through fermentation, yeasts and bacteria break down, triggering a series of chemical reactions inside. This process develops the complex flavor notes we associate with high-quality cacao and sets the stage for the rich aromas that roasting later brings out. When done carefully, fermentation helps preserve the cacao’s natural antioxidants and beneficial compounds.

Precise fermentation is what separates exceptional cacao from the rest.

3

ROASTED WITH PRECISION

Our cacao beans are gently roasted at low temperatures to unlock their full flavor and aroma. This step requires precision — too little, the cacao stays flat; too much, it loses its natural character and nutritional value. We roast just enough to awaken the complexity of the bean.