Today marks a huge moment in Missing Bean history. For the first time ever, we've roasted something that isn't coffee. MB Cacao Roasters is officially a go.

The first batches of ethically sourced, specialty cacao have been through our Giesen roastert. The next steps can now begin and the finished bars will be ready to enjoy this Autumn.

For this first release, we've sourced three exceptional cacaos, each with its own story of the land, the people, and the care that went into growing it. Here's where it all began.

Brazil, Pará — Fazenda Takahashi

Jorge represents the third generation of his family farming the rich soils of Tomé-Açú. His cacao grows within a complex agroforestry system, Forastero and Trinitario varieties beneath a canopy of fruit trees, where biodiversity does the work that chemicals never could. The fermentation and drying process is something Jorge treats as an art form, refined over decades of quiet observation.

Peru, Amazonas — Comunidad Chinim Wawas

Deep in the Peruvian Amazon, along the Marañón River, the native community of Chinim Wawas cultivates an ancestral Criollo cacao without any chemical inputs. This is a women-led community, and it's the women who preserve, ferment and champion these rare white-bean varieties from some of the most remote growing territory in the world. A short, transparent supply chain, where every actor is valued and every bag is traceable.

Costa Rica, Limón — Hacienda Dos Lagunas

Adrián Rossi took over a degraded farm in 2017 with a long-term plan: rebuild the soil first, plant cacao second. Nestled between two volcanic lakes within the El Paso del Jaguar biological corridor, Hacienda Dos Lagunas now dedicates 260 of its 400 hectares entirely to conservation. The cacao came later, once the land was truly ready — grown on ground that had genuinely been healed.

From bean to bar, we can't wait to share what comes next. Keep an eye out for our first chocolate bars landing this Autumn, and in the meantime, explore our chocolate collection.