Our Favorite Cacaos—

Maya Mountain, Belize

Maya Mountain Cacao celebrates its 10 year anniversary this year and over time, the team has dialed in the best quality and flavor Belizean cacao can offer. Tasting notes of Honey, Pineapple, and Raisin sing in this cacao with a creamy milk chocolate quality without having to add any dairy. Is this the magic of fermentation? We think so.

This bean is internationally recognized as being among the top 20 best cacaos in the world by the Cocoa of Excellence. Learn more here

Semuliki Forest, Uganda

We had to represent cacao and chocolate from Africa as a nod to our family history in Kenya. We could not think of a better bean than this! Cinnamon, fudge, and red bean paste form a flavor matrix unlike any other of our chocolates in our cacao from Semuliki Forest.

With over 50% female farmers in the smallholder network, we celebrate and support all their hard work. Semuliki Forest cacao is internationally recognized as being among the top in the world. What keeps us coming back to the chocolate and now brownies is an umami note that you’ll have to get a taste of to truly understand! What stands out to you? Learn more about Semuliki in COEX.

PISA, Haiti

PISA cacao comes from over one thousand farms throughout the region, with almost 50% female farmers participating in the supply chain. The farms, which are small plots of land with multiple crops planted together, also boast Mangoes, bananas, breadfruit, corn and cassava. These crops grown by farmers in a native agricultural system known as a Creole Garden.

The flavor of PISA cacao captures us: encompassing a nutty base chocolate vibe with vanilla florality and blueberry sweetness playing the high notes.

Tumaco, Colombia

Single origin base chocolate from Tumaco is a crowd-pleaser and is bound to knock your socks off. It’s also a great entry point for someone new to craft chocolate. Sometimes the chocolate shows up with dark and rich flavors like tobacco, whiskey, and malt when we are working with beans that are slightly ages. Other times when it’s fresh and young, the chocolate has a delicate floral and blackberry quality.

Tumaco comes from the Pacific jungles of Colombia has a true chocolatey flavor profile ripe. This chocolate supports a stronger economy to a region hard hit by historic political conflict and narco-trafficking.

Cahabón, Guatemala

Guatemala was the first cacao growing country we visited and were blown away by the relationship farmers have with cacao. There is a true connection to the cacao trees, pods, beans and chocolate, and to its historical importance to the growing communities.

Characterized by bright citrusy flavors, Cahabón chocolate is delightful in its marriage of orange peel with quintessential chocolatey flavor pairings like almond and, dare I say it, Oreo cookies? This is a chocolate to sit down and ponder over. It will take you on a journey.