This small farm in the Ecuadorian jungle is home to the world’s finest chocolate. The rare variety of cacao that thrives here, called Nacional, represents less than 4% of the world’s cacao beans. Our farm remains untouched by modern civilization, and our production methods have not changed in the last fifty years. Cacao beans are manually harvested, processed, and roasted by local people.

Our chocolate is made from the finest cacao beans and sugarcane, hand-picked in the mountainous regions of Ecuador. Our chocolate is free from artificial flavors, flavor enhancers, and other additives. It is pure, as nature intended.

From bean to bar

Twice a year, our farmers manually harvest cacao beans deep in the jungle where the indigenous trees flourish. Each cacao crop is unique, shaped and infused by the climate and the prevailing weather conditions. The natural forces that give birth to our chocolate are tangible in each bite: the fertile volcanic soil, lush greenery, warm sun, and tropical showers.

Cacao beans are extracted, fermented, and dried under the scorching Ecuadorian sun. The pulp of the cacao beans, which tastes like sweet cherry plum, is used by locals to make juice. This juice is believed to have medicinal properties.

Then starts the gentle roasting of the beans, so crucial to the character of the chocolate. Finally, the craft of the chocolatier turns the beans into bars – potent, rich symbols of the synergy between man and nature.