FAQs

1. Where are your products from?
All of our products come from Guatemala. The chocolate, chile peppers, and vanilla are grown by us and our family. The rest is carefully sourced from small scale farmers and family producers to bring you high quality, ethically made goods.

2. Do you grow your own cacao?
Yes, we grow cacao on our own small farm in northern Guatemala and craft the chocolate ourselves in small batches, bean to bar. We have over 1000 cacao trees now and continue to expand the farm each year.

3. Where do you make your chocolate?
We grind our chocolate in our home in Guatemala, then vacuum seal and bring the ground cacao into the US where we finish the process in our home in Minnesota.

4. What does “bean to bar” and “single origin” mean?
Bean to bar means we handle every step from raw cacao to finished bar. Single origin means our cacao is sourced entirely from our farm in Guatemala, so you taste the unique flavors of that region.

5. What are the flavor notes of your cacao?
This cacao (Trinitario) from the Alta Verapaz mountains near Cobán is a complex chocolate with juicy layers of rum, wine, raisins, and papaya. It has a magical melting point with a slightly dry finish and moderate acidity.

6. Is your chocolate organic?
We grow our cacao in 100 percent organic ways. We never use fertilizers, and neither has the soil in which we grow, eliminating any chance of heavy metals. We not only grow organically but use sustainable farming methods and plant in areas that were deforested years before we acquired the land. Through our stewardship, we have grown thousands of new trees on that land.
While we do not certify our cacao through the USDA, we do something better — we grow it ourselves and guarantee that it is fully organic. Any other ingredients we use in our chocolate, such as sugar, cacao butter, or whole milk powder for milk chocolate types, are always 100 percent USDA organic.

7. What makes your spices different?
Our cinnamon, vanilla, and chile powders come straight from Guatemalan farms — they are fresher, stronger, and more flavorful than store bought. By sourcing from individuals we know, we can ensure they are organically and traditionally grown.

8. Do you ship internationally?
Currently, we only ship within the US. We do not offer international shipping as standard because it is very expensive, starting around 25 dollars. But if you are really interested in placing an international order, feel free to message us for a shipping quote.

9. How long does shipping take?
Orders ship from Minnesota within 5 business days. Most packages arrive in 3 to 5 business days. Total delivery time should never exceed 10 days, and often arrives much sooner.

10. Do you make everything yourself?
We make our chocolate ourselves. Other items are crafted by Guatemalan friends and artisans we have known for years. The chile peppers are grown by Walki’s mom. The vanilla is grown by Walki’s aunt and we do all the extraction and bottling ourselves. It is a true family and community effort bringing you the best products anywhere.

11. Are there common allergens or cross contamination risks?
Allergy Notice: Our products are crafted with care but are processed in facilities that also handle nuts, milk, and vanilla. Although we follow strict cleaning protocols, we cannot guarantee products are completely allergen free. If you have severe allergies, please avoid our products to stay safe.

12. How should I store my chocolate and what is the shelf life?
Store it cool and dry, between 59 to 75 degrees Fahrenheit or 15 to 24 degrees Celsius. Properly stored, it can last over two years, but it is best enjoyed fresh for peak flavor.

13. What do the cacao percentages mean?
A 70 percent bar means it contains 70 percent cacao and 30 percent sweetener or other ingredients. The higher the percentage, the more intense and less sweet the chocolate will be. Lower percentage chocolates, like mass market bars, often contain only 10 to 20 percent cacao.

14. Why is your chocolate more expensive than grocery store bars?
A 70 percent bar has about seven times more cacao than a typical candy bar. Since cacao is the most expensive ingredient in chocolate, that alone makes it much more costly to produce. Add to that our use of 100 percent USDA organic ingredients, small batch methods, and the fact that we grow the cacao ourselves, and it becomes clear why our chocolate costs more. We would make much higher profit margins selling candy chocolate, but the world already has too much of that. We’re focused on quality, sustainability, and flavor — not shortcuts.

15. What if my chocolate arrives broken or melted?
That is rare, but if your chocolate arrives damaged in any way — broken, melted, or otherwise — we will gladly make it right. When temperatures are expected to reach around 80 degrees Fahrenheit or 27 degrees Celsius, we pack all chocolate orders in insulated mailers with ice packs. This usually allows the chocolate to arrive in good condition even during warm weather.