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. 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, and tempering, all done by hand, not far from where the beans grow.
We know our partners personally, and we pay them fairly for their specialized work. In a region marked by conflict, we’re proud to be opening commercial pathways to local communities and returning profits directly to the women who create our chocolate—all thanks to your support.
