From Our Farm To You
Follow the journey of our cacao from fruit to finished chocolate. Through a series of photos and stories, see how we harvest, ferment, dry, roast, and craft each batch by hand. This is cacao the way it was meant to be: real, rooted, and made with care at every step.
Something ancient takes shape.
The Cacao Tree
It all begins here, on our farm in northern Guatemala, where cacao trees thrive under the tropical sun. These colorful pods hold the seeds that will become chocolate.
The Harvest Begins
Gathering The Fruit
Each ripe pod is hand-cut from the tree using a machete or pruning hook. Harvesting is done with care to protect the tree and ensure only mature fruit is taken. Inside each pod are the seeds—what we call cacao beans—surrounded by sweet, white pulp. This is the first real step in transforming fruit into chocolate.
Extraction
Opening the Pods and Removing the Pulp
Once harvested, the cacao pods are split open by hand, usually with a machete. Inside, each pod holds 30 to 50 seeds covered in a sweet, sticky white pulp. These are the raw cacao beans. The seeds and pulp are carefully scooped out and collected in large containers, ready for fermentation—the crucial step that begins to develop chocolate flavor.
Fermentation
Where Flavors Bloom
The extracted beans and pulp are placed into wooden fermentation boxes and covered. Over the next several days, natural microbes break down the pulp and generate heat, reaching temperatures over 120°F. This critical stage transforms the beans, developing their flavor and reducing bitterness. Proper fermentation is the foundation of good chocolate.
Sun Drying
Locking in Flavor and Shelf Life
After fermentation, the beans are spread out to dry in the sun. This takes several days and must be done slowly and evenly to prevent mold and preserve quality. The beans are turned regularly to ensure consistent drying. By the end of this step, they’ve darkened in color and developed the rich aroma of true cacao.
Roasting the Cacao
Heat Transforms The Bean And Reveals Its True Character.
After drying, the beans are roasted to develop their full flavor. This step drives off the sharp vinegar-like acids left behind from fermentation, allowing the natural aromas to shine through. As moisture and volatile compounds evaporate, the beans take on rich, complex notes—fruity, nutty, and deeply chocolatey. Carefully controlled roasting is what turns raw cacao into something truly delicious.
Cracking and Winnowing
Breaking Down The Bean To Find What Matters Most.
After roasting, the beans are cracked open to expose the cacao nibs inside. The light, papery shells are then separated from the heavier nibs through a process called winnowing. What remains is pure cacao—intensely aromatic, full of potential, and ready for the next transformation on its journey to becoming chocolate.
Grinding The Cacao
Stone And Friction Begin The Transformation.
Once winnowed, the cacao nibs are fed into a stone grinder where they are crushed and refined over many hours. The pressure and friction release the beans’ natural cocoa butter, turning the solid nibs into a thick, flowing paste known as cocoa liquor. This is also when we add any other ingredients—like organic sugar, milk powder, or spices—depending on the final recipe. The mixture slowly smooths out, filling the room with the deep, complex aroma of real chocolate in the making.
Straining The Chocolate
Smooth Texture
After grinding, the chocolate is passed through a fine mesh to remove any remaining bits of husk or unrefined particles. This step ensures a silky, uniform texture and prepares the chocolate for its final form. Once strained, it’s ready to be poured and packed
Precision And Patience Bring Shine And Snap.
Tempering The Chocolate
Tempering is the process of carefully heating and cooling the chocolate to form stable cocoa butter crystals. This step is essential—it gives the final bar its glossy finish, clean snap, and smooth mouthfeel. Without tempering, chocolate stays soft and may stay soft or melt even at room temperature. Done right, it locks in the texture and beauty that make chocolate truly irresistible.
The final form begins to take shape.
Molding And Cooling
Once tempered, the chocolate is poured into molds and gently vibrated to remove air bubbles. It’s then cooled at a controlled pace to preserve its shine, snap, and structure. As it sets, the chocolate goes from fluid to firm—ready to be wrapped, shared, and enjoyed. Every bar is the finished result of a journey that began on the tree.
From our farm to your doorstep.
Shipping With Care
We’ve shipped our chocolate to all 50 states—and even Puerto Rico— always with one goal in mind: that it arrives in perfect condition, ready to be enjoyed. Every order is packed with care and insulated when needed to protect it from heat. Whether you're in a big city or way off the beaten path, we’re proud to share a little taste of Guatemala with friends across the country.
None of this happens without you.
Thank You
Thank you for following the journey of our chocolate—from the cacao tree to the final bar. Every step is done with care, and none of it would be possible without your support. By choosing our chocolate, you’re helping sustain a small farm, fair wages, and a tradition rooted in Guatemala. We’re deeply grateful to share this story—and this chocolate—with you.