This article provides a brief overview of cacao trees – where they are grown and the best growing conditions.
For our chocolate, we use raw, organic cacao nibs of the Bali Criollo variety purchased from Big Tree Farms in Bali. Our nibs are grown in a mountainous area on volcanic soil, unfermented and dried under the cleanest conditions and are obtained from crushing cacao beans after they have been dried.
For our Single Origin Ecuador bar, we use raw, organic cacao paste of the Arriba Nacional variety, purchased from small-scale growers at Pacari Farms, located in the Esmeraldas region of Ecuador. This cacao is shade-grown, which means it is grown under a canopy of rainforest trees and other plants. Shade-grown cacao is far more resistant to disease and helps to enhance biodiversity.