Our Process



We use only the highest quality cacao beans, ethically sourced from certified organic growers and bring out the natural flavors with minimal processing.

photo by Anne Rochelle Imagery

Cacao vs. Cocoa

Cacao and Cocoa both derive from the cacao tree, native to Central and South America.  Cocoa has been more heavily processed and refined; it often contains additives and sweeteners to “enhance” the flavors. Cacao is minimally processed. The fruit of the Cacao tree is allowed to dry naturally, and the beans are slowly roasted over low heat.

Cocoa Bean Production

According to the Food and Agriculture Organization of the United Nations (FAO), worldwide production of cocoa beans was more than 4 billion pounds in 2016.

Belizean Trinitario Cacao Bean

The rare Belizean Trinitario cacao bean accounts for only 5% of the world’s cacao production. The Belizean Trinitario is delicate and complex, low in classic chocolate flavor, but is rich in secondary flavorful notes.



A Cacao bean is half cacao butter and half cacao powder

A cacao nib is a cacao bean that has been cleaned, roasted, and shelled