From tree to bar. Never losing sight of the origin.

Our chocolate doesn't start when the cocoa arrives at the factory. It starts long before, in Sierra Leone, working alongside the farmers and taking care of every stage of the process.

The better we take care of the cocoa from the source, the better the chocolate will be.

It all starts here

1. WE CULTIVATE

Cocoa grows in Sierra Leone and Madagascar, with farmers we know and work with directly.

2. WE COLLECT

We select the fruit at the perfect time, taking care of the raw material from the very beginning.

3. WE FERMENT

One of the key stages for beginning to develop the aromas and flavors that we will later find in chocolate.

4. WE DRY

We control the cocoa drying process to preserve its quality before continuing with the process.

5. WE ARE HIRING

Not all cocoa is the same. We select the beans before processing them.

6. WE TRANSFORM

We work with cacao by carefully controlling temperatures and processes to best preserve its properties.

7. AND WE MAKE CHOCOLATE

The end of the process. Or perhaps just the beginning of your part of the story.

Why do we do it this way? Because being close changes things.

It allows us to know the cocoa we use, ensure its quality, work directly with the people who grow it, and know what happened before it reached your hands.

We don't just know where it comes from.

We are there.