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Origins

Get to know the farmers, co-ops and the origins from where we source our beans.

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Tuerê Settlement, Amazon (Brazil)

The quality cocoa beans harvested in the Tuerê Settlement is the result of a program devised by the Solidaridad Organization, which has brought awareness to local family agriculture and sustainable territorial development in areas that have suffered from excessive deforestation and exploitation of its natural resources. The project operates within the rural property with technical assistance and training for sustainable production and management practices, bringing investments and economic alternatives to its population, reducing deforestation and reconstituting the local biodiversity.

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Lajedo do Ouro, Bahia (Brazil)

At Lajedo do Ouro Farm the cacao fruits are harvested separately by varieties, the seeds are fermented according to a protocol created for each cultivation, and the fermentation temperature is monitored at all stages of the process. The cocoa beans are sun dried and bagged separately. This pioneering procedure gives rise to the cocoa varietals that confer a characteristic taste and aroma.

Owners Pedro and Maria Ângela Magalhães, are the first cocoa producers in the region to invest commercially in the Catongo variety, an albino (white) cacao bean that produces a lighter color chocolate with caramel notes.

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Öko Caribe, Dominican Republic

Öko Caribe is a fermentary founded by Gualberto Torrejon and Adriano Rodriguez, two cacao professionals with extensive experience in cacao production throughout Latin America. Öko Caribe has been purchasing wet beans from smallholder farmers and fermenting and drying them at their centralized processing location in the Duarte Province. They currently work with 165 farmers who are formed into regional base organizations which receive training and funding. Cacao came to the Dominican Republic over 300 years ago, and represents the majority of organically cultivated cacao in the world.

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Camino Verde, Ecuador

Camino Verde is a privately owned fermentary located in Duran, just minutes outside Guayaquil, Ecuador. Camino Verde’s owner, Vicente Norero, has years of experience in microbiology, which brings a unique approach to cocoa processing. With Vicente’s deep understanding of fermentation methods he produces a variety of flavor profiles, using enzymes and inoculants to push specific flavor precursors forward in the beans.

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São Luiz, Espírito Santo (Brazil)

Surrounded by the Atlantic Forest, São Luiz is a family owned farm working on its 3rd generation. Their cocoa beans are cultivated in a system called “Cabruca”, that guarantees and contributes to the productive conservation of the environment and the ecosystem, as well as to promote sustainable development. Improving the traditional techniques inherited, the family has embraced innovative modern practices, always guided by good working conditions.

In 2017, their cocoa beans were ranked among the 7 best of Brazil by the Salon du Chocolat in Paris.

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Anamalai, India

The Anamalai farm is located near the town of Pollachi, in a region famous for its high quality coconuts. Harish and Karthi, who own and operate Anamalai, have intercropped their own coconut palms with cocoa and nutmeg trees to diversify and keep the land healthy. They manage their water use with drip irrigation and keep a small herd of cows for weeding and manure compost. While the majority of the harvest is processed for export, a small portion goes to their local line of bean to bar chocolates, which they are producing to keep up with India’s growing demand for craft chocolate. 

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Panorama, Pará (Brazil)

Fazenda Panorama belongs to a German family based in Brazil in the 1970s, that is now in its fourth generation. Located in the municipality of Uruará, it recently won the first and second places in the Blend category at the 1st National Specialty Cacao Quality Contest in Brazil. Their cacao production stands out for its approach to the fermentation process and the wide variety of aromas that the cacao beans present. The planting system, called Cabruca – 65% sun and 35% shade from plants, guarantees the use of trees and replanting, favoring sustainability and promoting the recovery and reforestation of degraded areas.

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Kokoa Kamili, Tanzania

While starting the Kokoa Kamili Cooperative, owners Brian LoBue and Simran Bindra, focused on three fundamental principles: Tanzanian cocoa has the potential to be amongst the best in the world, it has the power to drastically improve small farmers’ incomes, and the implications of cocoa in economic development in the region and community. Kokoa Kamili pays a premium rate to farmers for their ‘wet’ cocoa, and conducts its own fermentation and drying. By taking over those parts of the process, they produce more consistently higher quality cocoa beans.

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