The Origins of Our Chocolate

We work with some amazing people who produce some of the finest cacao available. Learn about the current selection of single origin beans we are using to make our chocolate.

 

ECUADOR

Region: Santo Domingo
Farm: Cedeño Aguilar Family Farm (Finca Garyth)
Variety: Neo-Nacional Organic
Elevation: 625 masl
Fermentation: 7 days in wooden boxes in a controlled indoor fermentation site
Drying: Mechanical air-drying, powered by renewable energy 

Tasting Notes: Caramel / Butterscotch / Soft Fruit. 

Finca Garyth, managed by the Cedeño Aguilar family, is a cocoa plantation located in Santo Domingo de los Tsachilas, in north-western Ecuador. The name GARYTH represents the initials of the first names of the three sons, Gabriel, Alberto and Ricardo and their parents, Yolanda and Thomas.

Nestled at the foot of the Andes Mountains, the farm benefits from a tropical climate and ideal conditions for growing the renowned Nacional cocoa beans, also known as Arriba. This variety has a storied history in Ecuador, being grown since ancient times.

Nacional beans have been cultivated in Ecuador for centuries, celebrated for their rare and subtle aromas that gained worldwide recognition in the 18th and 19th centuries. However, a series of devastating diseases led to the introduction of foreign varieties, diluting the unique taste and reputation of Nacional over time.

Thomas Cedeño Aguilar and his wife Yolanda have reintroduced the cultivation and tradition of cocoa in Ecuador. Together with their sons, they are committed to restoring Nacional to its former glory. In 2019, the Finca Garyth farm was the first farm in Ecuador to be awarded the PDO Cacao Nacional certification.

With such accessible tasting notes, it works perfectly as our “house cacao”. Or as we appropriately call it our Hallmark Cacao.

Available as:  44% Milk Bar | 70% Dark Bar | Drinking Chocolate  | Bakes | Liqueur

Image Source: Silva Cacao

GHANA

Region: Asante Akim South
Farm: Various Cooperative Farms
Variety: Blend Criollo, Amelonado, Forastero, Trinitario
Elevation: 185 - 252 masl
Fermentation: Heap fermentation and covered with banana leaves
Drying: Direct sun dried

Tasting Notes: Walnut & Ganache. 

The Asante Akim South Region of Ghana is known for its fertile lands and excellent conditions for growing high-quality cacao. Farmers in this area live in traditional villages near the Mirisa Hills forest reserve. This unique location supports a diverse range of cacao varieties, including Amelonado, Criollo, Forastero, and Trinitario beans.

We are incredibly proud to be partnering with Three Mountains Cacao, an inspiring project dedicated to empowering cacao growers in Ghana. They prioritise sustainability and quality, ensuring the production of the finest cacao. Check out this video of our meeting with founder Leslie Agyare

Each producer working with Three Mountains Cacao receives a range of valuable benefits. This includes fair premiums and support in the running of environmentally responsible farms. They also benefit from training services and guidance on maintaining organic certification standards. 

Available as: 70% Chocolate Bar | Single Origin Chocolate Explorer Box

 

Image Source: Three Mountains Cacao 

VIETNAM 

Region: Tien Giang, Mekong Delta
Source: 5 Dedicated Fermenter Groups 
Variety: Trinitario
Elevation: Sea Level
Fermentation: Wooden boxes
Drying: Above ground bamboo trellis

Tasting Notes: Honey & Plum.

Tien Giang, located in the Mekong Delta of Vietnam, is a cocoa growing region that has been made famous by the Marou Cacao Team. We are lucky to have access to a small lot of these beans so we can make this stunning 70% chocolate bar

This tropical region of Vietnam, with its extensive network of rivers and lush landscapes, provides a perfect environment for cacao cultivation. The rich alluvial soil at sea level enhances the growth of Trinitario cacao, known for its diverse flavour profile.

Available as: 70% Chocolate Bar | Single Origin Chocolate Explorer Box

 

Image Source: Uncommon Cacao  

BELIZE

Region: Toledo District
Farms: Various indigenous smallholder farming families 
Variety: Amelonado-dominant hybrids & Upper Amazon Forastero hybrids.
Fermentation: Typically fermented for approximately 4 days, with processes adjusted for flavour profiles based on the time of year and harvest
Drying: Beans are slow dried under greenhouse decks for the first three days, then transferred to rolling drawers and patios in direct sun until moisture content is below 7%

Tasting Notes: Brownie & Blackberry.

Maya Mountain Cacao, founded in 2010, has made Belize famous in the chocolate world by supplying top-quality, organic cacao from the Toledo District.

The Toledo District, nestled in southern Belize, boasts fertile lands and a rich diversity of ecosystems—perfect for growing exceptional cacao. This area has been a hub for cacao cultivation since the days of the Mayan civilisation, where cacao was a key part of ceremonies and rituals in Q’eqchi’ and Mopan communities. Today, the region is dotted with small family farms that produce award-winning cacao, celebrated for its outstanding quality and flavour. These farmers are dedicated to sustainable and organic practices. 

Available as: 70% Chocolate Bar | Single Origin Chocolate Explorer Box

 

Image Source: Uncommon Cacao  

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