COCOA BEANS

Where cocoa is grown and how it is processed results in a variety of cocoa flavours. To create our exquisite chocolate products, we use only the finest organically grown cocoa, principally of the Trinitario variety, which gives our chocolate its unmistakable intensity. We source these crops principally from Belize and the Dominican Republic.

The cocoa is grown using sustainable and biodiverse farming methods, thereby supporting a balanced natural ecosystem. The word ‘cacao' is the term used to describe the beans before they have been fermented and dried.

The cocoa pods are harvested at their peak of ripeness - not too early and most definitely not too late. The farmers then remove the beans from the pods – there are around 45 beans in each pod - and cover them with banana leaves for around five days. During this time the beans ferment and develop their pronounced chocolate flavour. After they are perfectly fermented, they are laid out to dry in the sun. The beans are then shipped to our factory where they will become chocolate.

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