Most of our chocolates are handcrafted from carefully selected cacao beans, sourced primarily from the Philippines, Congo, and Haiti. Alongside these, we have developed a dedicated line of “pure origin” chocolate bars, made exclusively from beans of strictly controlled origins.

In close collaboration with our trusted importer, Silva Cacao, we have curated more than twelve outstanding cacao origins to create a unique collection of chocolate bars, each crafted with 75% cacao content. While they share the same percentage, every bar reveals a distinct flavor profile shaped by its origin.

This collection demonstrates that the percentage of cacao alone does not define quality. Origin, terroir, fermentation, and the artisanal craftsmanship behind each bean are equally essential in shaping the authentic taste of true and honest chocolate.

Centrally fermented Trinitario beans
These beans present a round and balanced profile, where gentle acidity opens into bright red fruit notes and delicate floral hints of violet, elegantly contrasted by a dry, nutty, and vegetal undertone.

They are cultivated by over 700 smallholder farmers, most of whom manage less than two hectares of land. Thanks to major improvements in post-harvest practices, these families now enjoy higher incomes through quality premiums and organic certification.

Beyond this progress, more than 4,000 farmers are currently being trained in sustainable and good agricultural practices, driving continuous improvement in both cocoa quality and community livelihoods.

Mainly from Trinitario varieties, this cocoa reveals a complex aromatic profile: gentle acidity intertwines with an elegant bouquet of red fruits and honey, enhanced by roasted notes of nuts and coffee. Subtle touches of light tobacco and a refreshing mint finish crown it as a true "cocoa of excellence", ranked among the 50 best cocoas in the world.

In 2015, two Malagasy families revived the once-abandoned government-owned Mava plantation, determined to produce some of the finest-flavoured cocoa and craft chocolate of exceptional quality from their own terroir.

Today, working at Mava Ottange is highly sought after: employees enjoy fair wages, transportation, health insurance, and valuable social benefits. Beyond people, the plantation also contributes to reforesting Madagascar, an island that has lost 40% of its forests in just six decades, demonstrating a strong commitment to both community and environment.

From Trinitario and Forastero (notably Mankuva) varieties, centrally fermented, this cocoa offers a smooth, creamy texture and a layered aromatic journey. It begins with the fresh crispness of green apple, develops into spicy notes of sea salt, cardamom, black pepper, and even white wine, and lingers in a long finish of roasted nuts and black grapes.

To ensure the highest quality, pods are always broken on the day of harvest. In Kerala’s lush southwestern region, a belgian-italian couple founded GoGround to support local farmers producing fine cocoa. They visit weekly, purchasing all available beans and guaranteeing growers the highest prices for the best quality.

Here, cocoa is cultivated in agroforestry systems, intercropped with black pepper, nutmeg, coconut, passion fruit, and bananas. This biodiverse model not only deepens the cocoa’s flavor complexity but also acts as a natural buffer zone, protecting the surrounding forests and preserving Kerala’s fragile ecosystem.

A centrally fermented Mayan Red hybrid, this cocoa is prized for its complex yet smooth profile. With low acidity and a soft, fruity character, it reveals delicate notes of berries and black grapes, making it instantly distinctive.

The rare Mayan Red variety is cultivated in northern and central Honduras, where Xoco runs its own farm and fermentation centre. By also sourcing fresh beans from surrounding smallholder farmers, Xoco not only preserves this exceptional cocoa but also provides fair opportunities for local growers.

Celebrated for its signature flavour identity, Mayan Red has earned its place as one of Honduras’s most emblematic fine cocoas.

Inherited from Forastero and Trinitario varieties and centrally fermented, this cocoa offers a balanced acidity with nutty undertones and subtle notes of dried fruits such as prune, refined with a gentle spice of pepper, cinnamon, nutmeg, and cardamom.

Cultivated by indigenous producers in the Soconusco region—where cocoa has been grown for centuries—these beans embody an ancestral expertise passed down through generations. The Soconusco lies in Mexico’s southernmost corner, a fertile land nestled between the Pacific Ocean and the Sierra Madre de Chiapas mountains, beneath the shadow of the legendary Tacaná volcano.

Sourced from the Chamolapita cooperative, they are cultivated by more than 60 indigenous families, for whom cocoa remains a vital source of livelihood. Grown in sustainable agroforestry systems, the cocoa trees flourish under a protective canopy alongside mandarins, oranges, coffee, and other crops, preserving biodiversity and safeguarding the local ecosystem.

Known as “royal cocoa”, this origin carries a prestigious legacy: once cherished by Aztec kings and later by the Spanish royal family, it was offered as tribute for more than 300 years after the conquest.

From Trinitario cocoa with central fermentation, this chocolate reveals a pleasantly sweet profile, layered with creamy, woody notes and delicate hints of raisins, almonds, and fresh grapes.

In this humid tropical region, ideally suited for cocoa cultivation, around 25 smallholder farmers along the Rio Kubali supply their beans to Cacaonica, a cooperative bringing together 280 members from 40 different communities.

More than a trading hub, Cacaonica is committed to training farmers in cultivation and post-harvest techniques, guaranteeing consistently high-quality beans while strengthening the livelihoods of local producers.