We believe using high quality cocoa beans and minimal ingredients will reveal the true taste of chocolate. We work in micro batches to develop deep flavours and a rich smooth texture.

Our model is based on quality, traceability and sustainability as this is not just the best but the only way to achieve a healthy and long-term bond with the producers, the environment and our customers.

Our origins
MADAGASCAR On the fertile soils of the Ambanja district, part of the Sambirano valley in Madagascar, we find the single plantation Bejofo Estate owned by Bertil Åkesson. Before Bertil bought it back in 1998, it was owned by the government, like every plantation in Madagascar at that time.

From that moment onwards, he has managed to develop high quality cocoa in a sustainable way and with 3,000 farmers who grow, ferment and dry with good farming practices and consistent protocols.

TANZANIA Over the last 8 years Brian LoBue and Simran Bindra have been able to put the Tanzanian cocoa sector on the fine flavour map, with a visible commitment towards fair prices and quality. Out of the Kilombero valley, in the heart of Tanzania, they collaborate with approximately 2,400 smallholder farmers.


In the small village Mbingu, they buy wet cocoa beans and pay them better prices. Through a meticulously controlled post-harvest process, year after year Kokoa Kamili brings out a cocoa to the market that is among the best in the world and rewarded by many. The flavour profile is very consistent as they work with a selected group of farmers in a small region of the country. Rigorous protocols are respected during fermentation and drying.

HAITI Produits des Îles S.A. (PISA) is a social enterprise that produces high quality agricultural products from the Haitian soil for both the local and the international markets. Since 2012 PISA has been building a network of around 2,000 smallholder farmers in the north of Haiti.


They buy wet unfermented beans from the farmers and pay them a higher price. Establishing a direct relationship with them has been a priority for PISA as well as helping them realise the product they have in hand. The post harvest processes take place in the centralized fermentation facility in Acul du Nord and are based on strict protocols to ensure high quality cocoa, organic certified. The consistency of flavour can be guaranteed as they work in a small region with a specific group of farmers.

NICARAGUA Recognized as leaders in post-harvest methodology, Ingemann provides fine cocoa beans from Nicaragua and offers a wide array of cocoa: single varieties and single region, organic and UTZ certified and micro-lots with different protocols from each variety.

Ingemann purchases wet cocoa beans from a farmer network of around 1,200 smallholder farmers, directly benefiting over 5,000 workers and their families.

DOMINICAN REPUBLIC Adriano de Jesús Rodríguez and Gualberto Acebey Torrejón founded Öko Caribe in 2006 aiming at raising the standard of quality cocoa in the country.


Öko Caribe creates a sustainable environment for the smallholder farmers they work with, maintaining a close relationship with the 180 surrounding workers in the area.

They ferment and dry at their facility respecting protocols that ensure only the highest quality cocoa makes it through.