We start with the highest quality raw ingredients we can get our hands on. We source fair trade beans which are organic, wild-harvested, or grown in biodynamic systems. We focus on origins in Central and South America where theobraoma cacao is native and has been cultivated for over one thousand years.
Highlighting the vibrant flavors present in the raw fermented cacao is central to our process. We roast the dry, fermented beans to drive off unwanted flavors and enhance desired notes. The resulting nibs must then be processed for days in our stone grinders before they become chocolate.