FARM TO TABLE
Our cacao pods are organically cultivated and ethically-sourced from farms across Latin America and the Caribbean.
The art of chocolate making and cacao cultivation
The star of our chocolate is our fine quality cacao. Here are some of the origins we work with:
Hacienda Victoria, Guayaquil.
This family-run farm grows organically cultivated cacao of the “Arriba Cacao” genetic variety in the coastal town of Guayaquil, Ecuador. Historically, a large amount of the cacao grown in Ecuador was the CCN-51 government subsidized variety known for being high-yielding, disease-resistant, and produced for the commodity chocolate industry.
Hacienda Victoria, however, does not grow CCN-51 and instead focuses on fine flavor cacao produced for the highest quality chocolate making. They manage the entire production process, from the cacao tree seedling to the final product for export. On approximately 500 hectares of land, the family operation oversees the planting of the trees, the harvesting of the cacao pods, and the post-harvest processing such as fermentation and drying.