AMELONADO
Amelonado is grown on the west coast of the island of São Tomé by Satocao in the Obó, considered the archipelago's primary forest.
Our grand cru Amelonado de São Tomé has a fine, subtle flavor profile. Not very bitter, this cocoa is distinguished by its slightly acid character, revealing notes of red fruit (cherry & raspberry).
VILLAGE PROJECT
Satocao grows Amelonado on the west coast of the island of São Tomé in the Obó, considered to be the primary forest of the archipelago located in the Gulf of Guinea, some 300 km from the west coast of Africa.
Satocao's greatest source of pride is to have united small and medium-sized growers into autonomous village groups around this fine project.
AMELONADO & FORASTERO
The three unique sun-drying stages create a symphony of flavors, with distinct notes of honey, pineapple, raisin, tobacco and fudge.
The beans of this pure-origin cru, marked by a label attesting to the exceptional heritage of the dominant Amelonado and Forastero hybrid cacao trees of Amazonia, guarantee original quality.
MAYA MOUNTAIN
Founded in 2010, Maya Mountain Cacao (MMC) has put Belize on the artisan chocolate map. Belize's Maya Mountain sets itself apart by establishing a social model focused on ethical and fair-trade cocoa.
The all-Belizean team masters every step, from organic farming to sun-drying.
Produced by 420 indigenous families, mainly Q'qechi' and Maya Motan, this high-quality cocoa combines taste pleasure with respect for the environment.
Our plan for the end of 2024 is to offer you this origin by sailboat, minimizing our carbon footprint for responsible sourcing.
CRIOLLO, FORESTERO,
TRINITARIO RED RATZUM
Red Ratzum is grown in the mountainous region of Alta Verapaz, near the famous Semuc Champey waterfalls in Guatemala.
55 families are currently part of this agroecology and soil reclamation project. The cultivated plots average one hectare per family.
Criollo cocoa is a type of cocoa that the families cultivate on a smaller scale, about 36% of the plots are covered with Criollo, but of the total number of cocoa trees that the productive plots have, less than 50% are Criollo.
An alternation of Forastero & Trinitario cocoa trees completes the picture well
LANQUIN - ALTA VERAPAZ
Lanquín is a small, peaceful village surrounded by hills. It lies at the gateway to the famous Semuc Champey natural park in central Guatemala.
Lanquin is also home to a magnificent project called Tuq'tuquilal. This cooperative of over 55 families shares a common vision based on permaculture and the transmission of agricultural, cultural and ancestral knowledge.
An initiative we have been supporting since 2018 by buying beans at twice the price of the local "farmgate" and selling their own production of ceremonial cocoa.
TRINITARIO & ICS
Trinidad, an island with deep Trinitario roots, gave its name to these unique cocoa beans.
Cultivated from selections made by Imperial College (ICS), they are the fruit of the first man-made hybrids, known as TSHs (Trinidad Select Hybrids).
GRAN COUVA
Nestled in the hills, the village of Gran Couva enjoys a maritime climate and fertile soil, ideal for growing cocoa.
The local Montserrat cooperative takes a full week to carefully ferment and dry these beans. The result is a dark, rich cocoa that, when perfectly roasted, reveals pronounced woody flavors.
This is an amazing adventure into the heart of Trinitario authenticity.
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