San Martín is a region located in the upper part of the Peruvian Amazon rainforest. While working with this bean, we enjoyed pairing it with hearty red wines and our favorite IPAs. Bold, earthy notes and tannins with a spicy warmth.

Tumbes is a northwest region on the coast of Peru. After days of driving through the hills and tasting 30 varieties of cacao, Tumbes became a clear favorite for its chocolaty goodness. Well-balanced, flavors of tobacco, raisin and a hint of cherry.

Chulucanas is a small community of men and women farmers in the northern Piura Region of Peru. Climbing the hills together, we fell in love with their delicate and naturally sweet cacao beans. Woodsy notes with flavors of black walnut and dark berries.

Kablon Farms is a multi-generational biodiverse farm. They produce an organic high-quality blend of Trinitario and Criollo cacao. This chocolate bar is warm and inviting---great on its own or as a hot chocolate. Tasting notes: graham cracker, cinnamon, nutmeg, molasses, peanut butter.

Tasting notes: juicy, mango, grapefruit, white grape, juniper.

In Northern Haiti, the cacao farmers are supported by the organizations PISA and APROCANO. They ensure higher wages for farmers with closely managed quality and centralized processing. Tasting notes: caramel, honey, banana, molasses.

From the Northern region of Peru, grown in the Alto Piura Valley, these beans are considered some of Peru's most exquisite. This rare white Criollo cacao produces a well balanced chocolate with a smooth finish. Tasting notes: cacao pulp, wine, tobacco, black cherry.

During our visit to Peru, farmers from the Morropón Province shared numerous varieties of cacao from around their region. Salitral, a Criollo varietal, was a clear standout for its bold fruit flavors. Tasting notes: peanut, graham cracker, raspberry.