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    Mexico Finca La Rioja Porcelana Blanca

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    When José María Pascacio took over Finca La Rioja from his father more than 15 years ago, he embarked on a journey of ongoing improvement, learning and growth. This labour of love was crowned with a much coveted Gold at the Cacao of Excellence Awards edition of 2021.
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  • Bolivia EL CONDOR Central de Cooperativas El Ceibo

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    When visiting our partners of El Ceibo, they proudly showed us a small lot of beans they set aside each harvest at their centralized fermentation facility. The cocoa beans were so big we couldn't help but compare them with the giant of the Bolivian Andes - the Andean Condor. Introducing "El Condor" - big in flavour and size!
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    Brazil CEPOTX Organic Cooperative

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    The northern state of Pará is the biggest cacao producing region in Brazil. CEPOTX was founded in 2015 by smallholder cacao farmers near Altamira to improve their quality of life. The Cooperative offers an Organic Production Program to its members. Program members receive organized support to maintain, improve and grow their small scale organic production of cacao and other cash crops. This long term support has allowed the members of CEPOTX to improve their incomes without having to encroach the Amazon forest.
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    Colombia Antioquia

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    Located in the Magdalena River basin in Antioquia, the municipality and town of Maceo has deep roots in the production of cacao. This area is well known for consistently producing low cadmium cocoa beans. The regional production consists mainly of cacao produced by smallholder farmers. In recent years, the municipality and prate investors built a centralized post-harvesting facility in order to offer better quality and more consistent flavour profiles.
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    Costa Rica Nahua Maleku

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    Costa Rica, as well as other Mesoamerican nations, has a cultural and historical heritage which is linked to cacao. Cacao was grown and consumed by its ancestral groups and traded in colonial times and for many decades afterwards. The cacao sector in the country  suffered a blow in the 80's when disease struck plantations in the North and Caribbean regions of the country. Gradually, cacao has been making a comeback. Social enterprise Nahua has been active for over a decade, proudly representing some of the Costa Rican cacao flavours through its cocoa exports and its own chocolate production.
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    Cuba Baracoa

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    Sugar cane, tobacco, wood from an oak rum barrel, tropical fruit: Cuban cacao takes you through a surprising and delightful trip through its homeland's most iconic flavours. The genetics on the island have remained unchanged for many decades, not unlike the classic American cars that have become a symbol of the island.
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    Dom. Republic Öko Caribe Organic

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    Öko Caribe works alongside more than 160 farmers in Duarte. Together, they produce and commercialize around 500 MT of top quality Organic certified cacao on a yearly basis. Through technical and financial support, the small holder farmers are able to improve the quality and yield of their cacao which is collected fresh and fermented in a state of the art fermentation center run by Öko Caribe.
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  • Ecuador ASS

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    Have you ever asked yourself what each of the abbreviations used for Ecuadorean cacao stand for? A classification of Ecuadorean cacao was developed by the Ecuadorean government to indicate different types of quality including the degree of fermentation, size and weight of the beans as well as the percentage of defects. The abbreviation A.S.S. is one of these categories and stands for: Arriba Superior Selecto.
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    Ecuador ASSS

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    Have you ever asked yourself what each of the abbreviations used for Ecuadorean cacao stand for? A classification of Ecuadorean cacao was developed by the Ecuadorean government to indicate different types of quality including the degree of fermentation, size and weight of the beans as well as the percentage of defects. The abbreviation A.S.S.S. is one of these categories and stands for: Arriba Superior Summer Selecto.
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    Ecuador Tsáchila

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    In the tropical lowlands of the Northwest, near the base of the Andes, members of the Tsáchila community, known as the Colorados, grow cacao on their plots along with ingredients for traditional medicine, nuts for carving handicrafts, tropical fruits, including bananas, pineapples, papayas and oranges.
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    El Salvador Hacienda San José Real de la Carrera

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    Located in Usulután, in the south-east of El Salvador, Hacienda San José is an emblematic name in the region. Founded over 125 ears ago, the Hacienda was seized by the government during the Agrarian Revolution. Years later, the family bought back their land with plans to reinstate the Hacienda to its once former glory.
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    Ghana ABOCFA Organic + Fairtrade

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    ABOCFA is the first and only cooperative in Ghana to be granted a double Fairtrade and Organic certification. Its members are distributed over 13 districts in the Eastern Municipality of Suhum.
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    Ghana Conventional

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    Ghana is the second largest cacao exporter in the world, having produced between 800 to around 960 thousand tons a year in the past. However, the country has experienced a steady decline in production during the last years and is now experiencing a dramatic shortage in production. Severe disease, weather changes, loss of land and climate change are some of the reasons behind this shortage.
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    Ghana Kuapa Kokoo Fairtrade

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    Kuapa Kokoo, which means ‘good cocoa farming’ in Twi, was founded in 1993 by a number of leading cocoa farmers who recognized the benefits of organizing farmers and creating a company to market their own cocoa. The co-operative is also co-owner of the Divine Chocolate Company in the UK which markets chocolate products made from their own cocoa beans.
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    Grenada Fine Estate

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    The Grenada Cacao Association was established in 1964 and since then, represents most of the island's cacao producers. The GCA organizes its members and supports them by providing plant material through their nurseries and trainings to promote knowledge on local agroforestry models. The GCA also runs three centralized collection and post harvesting centers where its members' cacao is fermented and dried according to strict protocols. The Association has become synonymous with cacao and cocoa flavours from Grenada.
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  • Guatemala FEDECOVERA Cahabón Organic

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    Since its creation in 1976, FEDECOVERA has played a key role in the organization of its cooperative and association members as well as in the livelihoods of each and every on of their smallholder producer members. FEDECOVERA is 100% owned and run by small scale producers of Maya Q´eqchi ethnicity in Alta Verapaz.
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  • India Go Ground Organic

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    Indonesia Java B

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    Once an essential part of any chocolate collection, Java light breaking cacao has unfortunately become increasingly rare on the island. Our beans come from state owned plantations.
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    Indonesia Java A 40% lightbreaking

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    Once an essential part of any chocolate collection, Java light breaking cacao has unfortunately become increasingly rare on the island. Our beans come from state owned plantations.
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  • Jamaica First Grade Polished

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    With an annual cacao harvest averaging around 100-150 tons per year, Jamaica currently exports about 90% of its annual production. Until recently, the beans underwent a "polishing" process that gave them a unique outward appearance. This process is no longer used on the beans but the richness and depth of flavours remains.
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  • Madagascar Mava Ottange Organic

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    MAVA Ottange is a 7 hectare farm located in the Sambirano Valley and part of a group of farms that make up the MAVA Estate. This former state owned plantation has its own unique blend of genetics that are carefully fermented and dried on their own post harvesting facility. Ottange was recognized amongst the world's best 18 cacaos of 2017 by the International Cacao of Excellence Awards. Its flavours have also contributed to award winning chocolate at the Academy of Chocolate Awards, the Great Taste Awards and the International Chocolate Awards.
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    Madagascar Mava Préparation

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    MAVA Préparation is a special blend of cacaos prepared for Daarnhouwer from different MAVA farms and adjacent small holder farms. A blend of very Madagascan flavours!
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  • Madagascar Sambirano No 1

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    The Sambirano Valley is named after the river that drains the rich and fertile soils of the region. It is the main cocoa production area on the island and accounts for about 99% of the country's total cocoa volumes. About 33 thousand small holder farmers are involved in cacao farming and are proud of contributing to the country's reputation as a fine flavour cocoa exporter.
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  • Madagascar Sambirano No 1 Organic

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    Since the 1960's cacao cultivation has contributed to the reforestation of the Sambirano Valley. This is due to the fact that all cacao there is grown in an agroforestry scheme with no agrochemicals. In spite of this, not all cacao there is certified organic. Our organic certified Sambirano is produced by small holder farmers organized under a local cooperative.
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