Quality is the cornerstone of everything we do. We source a diverse range of cocoa beans, selected for their sensory complexity, traceability, and physical characteristics. But our commitment goes beyond sourcing꞉ we travel to as many terroirs as we can, in order to procure specialty beans, ensure quality control, and understand the regional context. We cultivate meaningful partnerships with our farmers and partners, grounded in respect, trust, and transparency.

Our bean to bar method of making fine chocolate starts with the cocoa bean and involves the chocolate maker managing and supervising every step of production – usually prepared by hand –ensuring the ethics, sustainability, and superior quality of the finished product. 

We maintain a personal connection with the farm owners and workers, having visited many of their farms to gain extensive knowledge and firsthand experience in pre‑harvest processes. Additionally, we have travelled to the legendary cocoa village of Chuao, Venezuela, where we deepened our understanding of cocoa cultivation and the bean‑to‑bar process under the guidance of cocoa specialist Chloé Doutre Roussel and with the famous Venezuelan chocolate maker and chef, Maria Fernanda Di Giacobbe.

We create our chocolate using only the highest possible quality cocoa beans and organic cane sugar, without adding vanilla, lecithin or preservatives, we just add some cocoa butter if needed for fine tuning viscosity. By sourcing cocoa and meticulously crafting single‑origin chocolate, we highlight the unique flavour nuances of each bean.