We carefully select our cacao beans from trusted farmers who take pride in their craft. After harvest, the beans are fermented with care, allowing the natural flavors to develop fully. The fermentation process is followed by careful drying, ensuring the beans retain their distinctive character. Once the beans arrive at our workshop, they become the foundation for our handcrafted chocolate. Each batch is a reflection of the farmers’ dedication and our commitment to quality

Light roasting is an art form, and we believe it’s the best way to bring out the true potential of cacao. Unlike traditional roasting methods that often produce strong, bitter flavors, light roasting preserves the natural, complex notes inherent in the cacao. We use this technique to highlight the bright, fruity, and floral flavors while avoiding the more burnt, smoky, or overly intense notes you might find in darker roasts