This collection of chocolate bars highlights the complexity of cacao and the communities behind it. Each origin is carefully selected for its unique terroir and the ethical practices of its producers—from fermentation to harvest. With a focus on flavor, transparency, and sustainability, these bars tell rich stories through bold, distinctive tasting notes.
Camino Verde, Ecuador
Along Ecuador’s central coast, Vicente Norero of Camino Verde oversees cacao fermentation with expert precision. His background in microbiology brings remarkable depth to the beans, sourced from over 100 local farms. The resulting bar is warm and nostalgic, reminiscent of spiced cider and oven-fresh pastries.
- Tasting Notes: Warm Spice, Pie Crust, Toasted Coconut
Cahabón, Guatemala
In the lush Cahabón region, cacao is grown by a network of over 300 smallholder farmers and processed at a central fermentation center operated by Cacao Verapaz. With fair compensation and consistent quality, this bar captures the region’s vibrancy in every bite—rich, fruity, and deeply satisfying.
- Tasting Notes: Chocolate Brownie, Ripe Currants
Mbingu, Tanzania
Produced by Kokoa Kamili in the village of Mbingu—Swahili for "heaven"—this bar balances bright fruit and creamy notes with exceptional clarity. Known for their commitment to quality and above-market pay, Kokoa Kamili brings a jammy, nuanced profile to this standout chocolate.
-Tasting Notes: Mulberry, Raw Cashew, Raspberry Jam
