True to origin

The flavour you taste is the flavour of the place it came from.

Handcrafted in Oxford

Made by hand in our east Oxford roastery, in small batches.

Bean to bar

We roast, we crack, we refine. Full control from raw bean to finished bar the same approach we bring to our coffee.

Every bar starts with cacao from small farms and cooperatives we trust.

We work with small farms and cooperatives who grow cacao the way it should be grown slowly, carefully, and with real respect for the land around them.

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.

218 hectares — agroforestry since the 1970s

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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 chemical inputs of any kind. 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, every actor valued, every bag traceable.

100% natural agroforestry — women-led

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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 ready — grown on ground that had genuinely been healed.

400 hectares — 260ha conservation land

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