Our process
Handcrafted by women artisans
Our cacao grows at La Manigua, a small farm in the Arauca region in eastern Colombia. We use a native cacao species, Federación Arauquita (FEAR) 5, which thrives in harmony with its environment and contributes to the reforestation of native species.
After harvesting, local women artisans ferment the cacao beans using ancestral techniques passed down through generations. The beans are air-dried in the fresh Araucan breeze, then roasted at precise temperatures to unlock their complex flavors. The process continues with cracking, winnowing, blending, tempering, and packaging, all done by hand near where the beans were grown.
Direct partnership = direct benefits = delicious chocolate
We know our partners personally, and we pay them fairly for their specialized work. In a region marked by decades of conflict, we’re proud to be opening new economic futures to local communities and returning profits directly to the women who create our premium chocolate—all thanks to your support.
