Our story began in 1998 when we met as teenagers in Costa Rica. We didn’t know it at the time but we would share a lot of the same passions in life. One of those passions we would go on to share is our love and curiosity of the literal magic that takes place in nature. Our most cherished moments are those spent observing and being in wonder of how fascinating a planet we inhabit. Over twenty years later, during a self-guided coffee tour in Costa Rica, we experienced firsthand how region, climate, intercropping, and post-harvest practices could dramatically transform the flavor of coffee from single-origin beans. We were hooked. This discovery led us to explore single-origin products more deeply, and we soon stumbled upon single-origin chocolate, and became fully captivated. The way flavors could shift and evolve across different origins amazed us. Once diving into what it would take to make our first batch of “bean to bar chocolate” our curiosity was further ignited. The simplicity in allowing flavors to shine that are occurring naturally in cacao beans made us wonder how we ever got so far away from what chocolate really is. We had found a way to weave our love for nature into our everyday lives, and dedicate ourselves to ongoing discovery. Our goal is to share these discoveries with the world by crafting the highest-quality single-origin chocolate possible – honoring minimal processing and the nuanced flavors that nature provides. Our dreams reach even further. Beyond crafting our best expressions of single-origin chocolate, we aspire to work with cacao at every stage of the process. We have begun building direct relationships with Costa Rican cacao farmers, with which we intend to share their stories, and connect chocolate lovers directly to the source. The final chapter of our vision brings us full circle, to my wife’s native Costa Rica, where our story first began – to establish our own cacao farm. There, we can immerse ourselves fully in the amazing world of chocolate, overseeing every step from seedling to pod to finished bar. We invite you to join us on this journey and share in the beautiful story of cacao.

Process: We take no shortcuts in crafting our chocolate. It begins with careful hand-sorting of beans by size and shape, discarding any that don’t meet our standards. We roast our beans in-house to gently preserve their delicate flavor profiles. Following time-honored traditions, we stone-grind the roasted cocoa nibs for days between granite stones to achieve a silky, creamy texture. Each small batch is then table-tempered by hand on a marble slab before we carefully pour the bars. Finally, we age every bar for a minimum of three weeks to develop a perfect, satisfying snap.