Nicaragua

Everything we make starts in one country. The cacao behind our chocolate is grown by more than 1,000 farming families across Nicaragua, on land farmed to leave the soil and forest better than it was found.

We ferment and dry the beans in Tipitapa, then make the chocolate ourselves at our own factory in San Juan del Sur, before we temper and finish every bar in Wicker Park, Chicago. Almost no chocolate company owns a factory at origin. We do, which is how we can trace each batch back to the group of families who grew it, and why the flavor holds from one batch to the next.

The cacao behind our bars has earned more than 300 international awards. Our coffee comes from the same highlands, including our own Reserva Los Nogales, at the edge of the Bosawas Biosphere Reserve.

Where it all begins

A bar of Oro makes the most sense once you know where it came from. If Nicaragua is on your map, reach out and we will point you to what is worth seeing.