Terroir
A soil, a climate, an altitude, and everything that grows around it.
Library of origins
Origins
Valleys, forests, cacao gardens. Come in through a place, then meet the hands that work there.
In the Piura valley, the beans can be almost white. In Belize, mango trees and coconut palms shade the cacao. The name of an origin opens onto a landscape and the people who work there.
Fermentation, drying, transformation: these are the steps that give cacao its character. Follow the place that draws you.
In every origin
What makes an origin
Community
The families who grow, the teams who ferment and dry: roles that change from place to place.
Taste
A variety, a place, a fermentation. And us, last of all, making sure nothing is lost.
The Americas
Forests and valleys
Guatemala
Alta Verapaz: Lachuá, Acopio, Tuq'tuquilal.
Peru
Piura Blanco, Chuncho, Alto Huayabamba and Chinim Wawas.
Mexico
Soconusco and Tabasco: Criollo Blanco Yakaw, Revival.
Belize
Maya Mountain, a cacao that grows among fruit trees.
Other latitudes
More places to get to know
Ecuador
Nacional Kallari, floral and balanced.
Colombia
Urumo in the Sierra Nevada, La Esperanza in Meta.
Indonesia
Ransiki, spiced and woody.
Uganda
Semuliki, deep and full-bodied.
Enter
Enter through a country
Read the story
Journal
Going further
Go deeper
What you are drinking began somewhere, and someone was there.MOOJO
Choose a place, then taste it.
Cacao origins collection