Crafting Exceptional Cacao: An Art Form
Just like wine or coffee, creating exceptional cacao (or chocolate) is an art that demands deep expertise at every stage—from the fruit to the final product. Join us on a journey to discover what defines true quality for us: transparency, excellence, and mindfulness.
DOING GOOD
Selection with intention
Imported Raw Material
Theobroma cacao thrives in the tropics, where it flourishes in warmth, humidity, and shade. Sensitive to disease and requiring careful attention year-round, cacao has the potential to be a powerful driver of economic development and forest preservation—when sourced responsibly. By working hand in hand with local communities and sharing the value with the true heroes of the supply chain, we can create lasting positive impact.
I’ve carefully selected special cacao from Central and South America, guided by regenerative principles that honor social, economic, and environmental balance.
Every origin tells a unique story. Join me on the journey through the lands where these exceptional beans are sourced.
BEAN-TO-BAR PROCESS
Crafted with care
All our products are handmade in a small, artisanal bean-to-bar workshop. This slow and meticulous process allows the natural flavors of each origin to fully develop, while preserving the nutrients naturally present in the cacao beans.
What’s in our ingredients? Only pure cocoa beans. Each origin is unique—varying in size and flavor—so we adapt our process to bring out its best. One thing you can always count on: no sugar, no additives, and all the good fats intact.
Harvesting
When the cocoa pods are ripped, farmers cut and open them to remove the beans inside, covered with their white pulp and ready for fermentation.
Done in: country of origin
Fermentation
The fresh cocoa beans are then put in wooden boxes for a natural fermentation from 5 to 6 days according to the farm, the genetic and the level of fermentation expected. Different phases of fermentation happen and temperature is going up to 45-50°C showing that the process is ongoing.
Done in: country of origin
Drying
When well fermented, the wet cocoa beans are then sun-dried smoothly to remove acidity and humidity from the fermentation. At around 7% humidity level, they are ready for quality controls and then packed in jute bags for exportation.
Done in: country of origin
Quality controls
Beans are controlled following different quality protocols, the main one being a cut test.
Done in: country of origin & at arrival
Sorting
Beans are sorted by hand to remove any defects (i.e: germinated or broken beans) before processing. This step enables to keep only the clean beans for a great taste.
Done in: Mallorca
Roasting
Beans are slightly roasted
Done in: Mallorca
Winnowing
Beans are crushed to keep only the inside, called nibs. The shell of the beans can be used for infusion or compost.
Done in: Mallorca
Refining
Nibs are crushed and refined in a stone mill for hours to reach a smooth mouthfeel and balanced flavors.
Done in: Mallorca
Molding
The blocs of refined cocoa are melted again, tempered for a nice cocoa butter crystalisation, and ready to be molded in 50gr or 250gr.
Done in: Mallorca
Packing
Each bar is then hand packed in its reusable bag, ready to be sent to your home.
Done in: Mallorca
CONSCIOUSNESS
Our convictions about ceremonial cacao
More Than Just Health
We believe that pure cacao offers much more than just its health benefits. Revered as a heart opener, our cacao can be savored in a personal ritual or shared in ceremony, whether alone or within a group setting.
Cacao is never genetically modified. Among the 12 genetic families of cacao, we focus on working with Criollo and Trinitario varieties. While we acknowledge that genetic studies can be costly, we place our trust in farmers who know their land and crops better than anyone else. We prioritize the selection of ancient cacao varieties, not only to preserve them but to support the broader vision of sustainable and regenerative farming projects.
The way cacao beans are processed makes a world of difference. Unlike conventional cocoa powders or even organic products found in stores, our cacao is never defatted and is carefully crafted in small batches. This preserves a higher content of iron, magnesium, antioxidants, and all the bliss-inducing compounds. Our products are more alive than industrial ones, and that’s where the true difference lies.
It’s no coincidence that cacao beans have been used in ceremonies and rituals for centuries in Mesoamerica. While cacao is becoming trendy in today’s society, we believe it’s essential to approach it with an open heart and honor these ancient traditions. We invite you to be intentional in your connection with cacao—take time to center yourself, anchor your body, meditate, and offer blessings to each ingredient in your recipe.
