Our cacao is sourced from a beautiful region in Chiapas, Mexico called Soconusco. This region is known as the “birthplace of cacao” and has long held the ancient wisdom of cacao through the Olmecs and Mayans over millennia.

According to some experts, the best chocolate in the world is grown here. The rare criollo variety, with small pods and few seeds, is where the magic lies. These beans contain the highest levels of ceremonial goodies like theobromine, endocannabanoids like anandamide, flavanols and polyphenols. Plus, this variety of cacao produces a smooth, fruit forward chocolate that has been produced in a particular way for thousands of years.

The family run business we work with who processes our cacao for us has been doing so for generations, and works hard to protect the rare variety of criollo from hybridization so it doesn’t go extinct. They also protect the rights of their cacao farmers and the facility is USDA Certified Fair Trade and Organic.

We also have done research with the university of Valencia Spain to find out what is the best way to process cacao. We go for maximum experiential potency as well as health benefits. In summary, what we found is that sun dried and lightly toasted cacao contains the highest amount of bio-compounds as well as antioxidants. We also found that skipping the fermentation process improves the nutritional value of the seed. (Please check out our blog for more details)

We are proud to serve you some of the best cacao we could possibly find after years and years of searching. We hope you enjoy it as much as we have. May every drink, bite, sniff, nibble, and experience created with our cacao be blessed with love, health, and Alegria (joy).

With love,

Kokoleka Collective