Typically cacao has been classified into three main varietals; Trinitario, Forestario, Criollo. Current research in cacao genetics actually indicate that there is vastly more diversity in the types of genetic varietals of cacao, not just limited to three and possibly more than ten. For us the bottom line is always flavor, we don’t purchase cacao based on genetic claims. We let the flavor of the cacao dictate what we buy.

We use the highest quality (vegan) organic cane sugar in all our products.

The ‘Tasting Notes’ are flavors you may find while tasting that chocolate, these flavors are coming from the bean itself. No additional flavors have been added. They are listed as AROMA/FLAVOR/FINISH. Give it a try and see what you taste.

We are not a certified organic facility. We do buy certified organic cacao where we can, and only use certified organic cane sugar. We make every effort to buy and use organic ingredients where we can, but flavor is the main thing that we are after.

We are not certified fair trade. We do, however, pay tremendous premiums for the cacao that we buy. The most important thing for us is a high level of transparency throughout the supply web. Close relationships with all our suppliers helps to insure a high level of equity to all involved parties from cocoa growers to finished chocolate consumers.

There are many factors that affect the price of our chocolate bars. One of the main reasons is the cost of the raw ingredients are very high, as well as the labor that goes into making chocolate on such a small scale. The only way to make it sustainable, is that the bar has to cost more. In order to adequately pay farmers a reasonable living wage, as well as the craftspeople that make the chocolate, the finished bar price must reflect the cost of production.