Better Cacao, Better Planet
The foundation of great chocolate is great cacao. For us, sourcing is more than just procuring raw materials: it's establishing a relationship with the people who do hard and most crucial work. Without great beans, we can't make truly great chocolate. We consider the cooperatives and farms we source from partners because without them we can't make the best chocolate, and we share a set of common values, chief among them that high-quality cacao can support community and sustainable agroforestry, and make better tasting chocolate.
High-quality cacao is specifically grown, harvested, fermented and dried for flavor rather than as just a commodity crop. This is commonly referred to as "flavor-grade cacao" or "fine flavor cacao." To make the most interesting and complex chocolate, it's best to source for flavor. But it's not just good for our chocolate, it can be much better for the people producing cacao too. Flavor-grade cacao often fetches a price two-to-four times higher than the commodity market price, and we're proud to say we've consistently paid within this range.
We delight in collaborating with cooperatives like Öko Caribe in the Dominican Republic and social enterprises such as Maya Mountain Cacao in Belize. They grow and harvest through agroforestry, a sustainable practice designed to use both agriculture and forestry to create a healthy ecosystem which mimics the natural biodiversity of the land and yields a more productive, flavorful crop.
Below are some of the current producers we are sourcing from.
Zorzal Cacao, Dominican Republic
Oko Caribe Cooperative, Dominican Republic
Alto Beni Cacao Cooperative, Bolivia
ESCO Kivu, Eastern Congo, D.R.C