Where it comes from matters.

The Sierra Nevada de Santa Marta is the world's highest coastal mountain range. It rises from the Caribbean shoreline to snow-capped peaks at 5,775 metres. Our cacao grows in the jungle on its lower slopes, a long way from the places that usually supply the world's chocolate.

The pods are harvested by hand by local farmers and Indigenous people. The beans are then hand processed at a co-op facility in the Sierra. It is all one origin, and it all goes out under one name.

Nothing is pressed out along the way. The cocoa butter stays in, so what reaches you is the whole bean, full-fat, carrying the character of where it grew. Earthy, complex, and uncompromised.