

Single-Origin Chocolate
We sort, roast, crack, winnow, grind, conch and temper small batches of beans.
Then we mold and wrap each of our bars by hand.

Anamalai Farm
India
This exquisite chocolate is sourced from the renowned Anamalai Farm near Pollachi, India, a region celebrated for its high-quality produce and innovative agricultural practices.
Anamalai Farm, managed by Harish Manoj and Karthi Palaniswamy, stands out for its sustainable and diverse farming methods. The farm intercrops coconut palms with cocoa and nutmeg trees, creating a balanced and healthy ecosystem.
Tasting Notes -
Guava, Peanut, Caramel

Bejofo Estate
Madagascar
Perhaps one of the most famous origins in the world, Akesson’s Estate consists of several individual farms in the Sambirano Valley, in northwestern Madagascar. The most prolific of these is certainly Bejofo Estate, which alone produces around 300 tons of cocoa each year. The beans from the Bejofo farm are deep red in color, a reflection of the prominent red fruit & citrus notes this area is known for. Over the last decade, Malagasy cacao (cacao grown on Madagascar) has earned a reputation for fruity, almost juicy cacao beans, which transform into some of the most unique chocolate in the world.
Tasting Notes -
citrus, ripe red fruit

Gola Rainforest
Sierra Leone
Living along the edge of the Gola Rainforest National Park, farmers in the Goleagorbu Cocoa Producers Organisation grow the speciality cocoa used in this chocolate as a means of preserving and protecting the Gola Rainforest. Farmers are trained in agroforestry techniques to encourage biodiversity and expand viable economic opportunities for surrounding villages.
tasting notes -
cocoa powder, nougat, nuts

Tsiriari Cooperative
Peru
Purchased from a tiny co-op nestled away in the South Peruvian jungle, these beans draw flavor from the biodiversity exuded across their plantation. Run by 14 women, the co-op produces an exquisite example of cacao with an intriguing herbal profile rarely found. Nestled in the VRAE region, Tsiriari defies typical flavor profiles with its unique and aromatic native Criollo beans, all shade-grown for quality.
tasting notes -
herbal, olive, butterscotch

Camino Verde
Ecuador
Made with cacao that is carefully fermented and dried by Vicente Norero of Camino Verde, on the coast of central Ecuador. Vicente’s unique fermentation techniques, along with his careful sourcing of Nacional cacao from a multitude of growers, give this chocolate its distinguishable, chocolatey flavor. Each batch reveals a sophisticated flavor profile of rich fudge, subtle almond, and delicate floral notes – a testament to Vicente's scientific precision and artisanal expertise. Their organic-certified beans are carefully fermented in specialized bags and sun-dried on elevated tables, with mechanical backup ensuring consistency even in challenging conditions.
Tasting Notes -
fudgy, almond, floral

Zorzal Comunitario
Dominican Republic
These cocoa beans come from a collection of farms surrounding Reserva Zorzal, a bird sanctuary in the Dominican Republic. The sanctuary protects Bicknell’s thrush, an endangered bird that migrates between Vermont and the Dominican Republic each year. The sale of cocoa produced on and around the sanctuary serves to fund the project.
tasting notes -
plum, molasses, spice

"The best hot chocolate we've ever had"
- 6 and 10 year olds, Asher and Gavin
Seriously decadent and delicious hot cocoa made from these Chikondi Hot Cocoa Bombs. The perfect addition to all of your holiday celebrations.
Ali Kreider and her sons, November 2022