Nyoka, Madagascar
Before, I sold beans to whoever paid. Now I know who makes the chocolate, and they know my name.
Luis,
Ecuador
Before, I sold beans to whoever paid. Now I know who makes the chocolate, and they know my name.
Ama,
Ghana
My grandmother planted these trees. Now my daughter helps me harvest them. We grow cacao, but we pass down pride.
The Origin
They don’t just harvest, they observe and wait for the right moment. Through close partnerships and fair trade, every step starts with respect, dignity, and fair pay.
In the green hills of Ghana, Ecuador and Madagascar, cacao beans are carefully grown by hand, tended by farmers who know their trees like family
Chapter 1.
Harvest &
Fermentation
Chapter 1.
They don’t just harvest—they observe and wait for the right moment. Through close partnerships and fair trade, every step starts with respect, dignity, and fair pay.
Previous step
Sun Dried
Then the beans are sun-dried, slowly and naturally. Time and care here shape the taste you’ll feel later on your tongue.
Previous step
Fermentation
Next step
After the harvest, a quiet transformation begins. The beans are placed into wooden boxes, covered in banana leaves, and left to ferment.
Harvest
Next step
Harvesting begins with care. Ripe cocoa pods are cut from the trees using machetes, their bright colors shining against the green leaves. Gathered in baskets, they mark the first step in cocoa’s journey.
