70% Six‑Bar Gift Set

70%

Río Samaria

Mexico

2026 Harvest, Batch 1

notes of plum jam, champurrado, tobacco leaf

Río Samaria is located in Tabasco, Mexico, a land recognized as the cradle of cacao. While ancient Olmec, Mayan, and Aztec civilizations once honored cacao as a sacred drink, modern Mexican cocoa production has struggled. In a region where most beans skip fermentation in favor of lavado (a traditional washing and sun-drying process), Alejandro Zamorano of Revival Cacao recognizes that heritage requires evolution. By fermenting beans for seven to nine days, Alejandro has successfully introduced Río Samaria cocoa to the international specialty market — which values high-quality, fermentation-driven cocoa — even as he sustains traditional lavado methods.

70%

Takyikrom

GhanA

2025 Harvest, Batch 1

notes of chocolate cake, café con leche, coconut

Dandelion Chocolate sources Ghanaian cocoa exclusively from the community of Takyikrom, in the country’s southern Ashanti region. Hailing from the mountainous region of Kwahu, Takyikrom’s first chief, Nana Takyi, established the village in 1950; it boasts a rich tradition of cacao farming, which remains central to the lives of its 320 farmers, comprising 206 men and 114 women. Takyikrom has long been the center for organic cocoa production in Ghana, and is recognized for its sustainable farming practices.

70%

Zorzal Comunitario

Dominican republic

2025 Harvest, Batch 1

notes of decadent chocolate cake, yogurt, tamarind

Near the Dominican Republic’s northern coast, Zorzal Cacao collects freshly harvested, unfermented cacao beans from independent smallholder farms surrounding the private bird sanctuary Reserva Zorzal (which protects the endangered Bicknell’s thrush). Beans are then fermented together, yielding a range of intriguing flavors. Sold under the name Zorzal Comunitario, the farming community’s beans help fund the Reserva’s conservation efforts. In 2023, Zorzal Cacao earned Smithsonian Bird Friendly® certification for deforestation-free, biodiversity-friendly chocolate — the first cacao farm to receive this recognition.

70%

Maya Mountain

belize

2025 Harvest, Batch 1

notes of brownie, strawberry, fresh cream

Maya Mountain Cacao (MMC) is a social enterprise established to connect small-scale cacao growers in Belize with the international specialty-cocoa market. Based around a centralized fermentary, MMC currently buys from 450 farmers who are registered and certified organic — the majority of whom identify as indigenous Q’eqchi’ and Mopan Maya.

70%

Costa Esmeraldas 

Ecuador

2023 Harvest, Batch 1

notes of s’more, toasted almond, blueberry

Freddy Salazar, the owner of Costa Esmeraldas, produces unique cocoa that we make into one of our best-selling bars. On formerly dry pastureland and wild forest inaccessible by any road, he and his family created a 10-hectare farm and cocoa-processing facility. What began as a passion project for the Salazars has evolved into a thriving cacao farm, which also produces bananas and citrus. Additionally, 50 hectares of land have been left as virgin forest, creating a thriving habitat for flora and fauna.

70%

Kokoa Kamili

tanzania

2025 Harvest, Batch 1

notes of guava, Turkish yogurt, fudge

Based in the southwestern Tanzanian village of Mbingu, Brian LoBue’s and Simran Bindra’s social enterprise, Kokoa Kamili, buys freshly harvested, unfermented cacao beans from local smallholder farms and ferments them in a centralized facility. By carefully controlling fermentation and drying, Kokoa Kamili consistently produces delicious, high-quality beans that fetch a premium price from craft chocolate makers. The payment premium makes its way back to cacao growers and helps raise the price floor for Tanzanian cocoa.