In Nicaragua, where cacao has thrived for generations, we proudly source our exquisite cocoa from trusted partners like Ingemann Fine Cacao and Cosecha Partners. This makes us one of the few Bean-To-Bar makers making chocolate in the origin country and allows us to:

  • FOSTER DEEPER AND DIRECT RELATIONSHIPS WITH FARMERS
  • SOURCE INGREDIENTS IN A LOCAL AND SEASONAL WAY
  • PROVIDE EMPLOYMENT OPPORTUNITIES TO NICARAGUAN PEOPLE
  • CONTRIBUTE TO THE CHOCOLATE INDUSTRY IN NICARAGUA

  • The Tree and The Harvest

We start with the most crucial step in making chocolate: the beans. We work with Nicaraguan farmers who receive free training and regular visits from skilled technicians, helping them grow rare cacao varieties indigenous to the region. The cacao trees are organically cultivated without pesticides or chemicals, nourished only by rainwater and gently pruned by hand. 

Following harvest, the quality of the beans is assessed using strict quality control metrics. To streamline logistics, the beans are delivered directly to the farm gate. The wet mass is then placed in wooden fermentation boxes for post-harvest processing.

  • Fermentation

The fermentation boxes are transported to a central processing facility where the cacao seeds undergo further fermentation in a cascade system, releasing crucial flavor components.

  • Drying and ROASTING

We dry the cacao beans on specialized platforms for optimal flavor and hygiene. Every batch undergoes rigorous quality control, enabling traceability to the farm of origin. After purchasing fermented and dried beans from our producers, we meticulously hand sort each micro-batch to remove undeveloped beans and debris.

The beans then undergo precise, micro-batch roasting, carefully monitoring the taste evolution. This subjective yet crucial step is where significant flavor development takes place.

  • Winnowing

The hard outer shell of the beans are removed. The husk is great for making cacao tea or for composting into the garden.

  • Refining

Cacao nibs, along with cane sugar and other ingredients, are loaded into a stone grinder and ground for 24-72 hours. This process reduces the particles to a smooth silk-like texture, smaller than 15 microns. The second step, called 'conching,' evaporates stronger flavors and brings the subtler notes into balance.

  • TEMPERING AND Molding

The chocolate is tempered through a heating and cooling process, resulting in the desired crystal formation in the chocolate bringing that gloss and snap found in high-quality chocolate bars.

Tempered chocolate is poured into molds and cooled in the fridge. After settling, the chocolate is delicately demolded, with each bar being hand-wrapped in a heat-resistant wrapper, ready to go to nearby retailers.