Featured in this bar is cacao sourced from Camino Verde, on the coast of central Ecuador. Overseen by owner Vicente Norero who's vast knowledge of microbiology, fermentation techniques and harvesting methods brings captivating flavor to the cacao he sources from over 100 local farms. The undeniable presence of cinnamon and allspice notes in this bar bring to mind hot cider, a morning bun fresh from the oven and other autumnal delights. Tasting notes: warm spice, pie crust, toasted coconut.

Featured in this bar is cacao sourced from Fazenda Camboa, nestled amongst the rolling hills of the Mata-Atlantica rainforest. Renowned for its unparalleled biodiversity, amidst this lush expanse thrive thousands of cacao treats under the stewardship of brothers Arthur and Eduardo Carvalho, who have dedicated themselves to sustainable cacao farming practices and transformed the estate into the largest organic cocoa farm in Bahia, Brazil. For classic chocolate flavor with balanced earthiness, this is the origin we reach for. Tasting notes: coffee, carmelized grapefruit, dried pineapple.

Featured in this bar is cacao sourced from Kokoa Kamili, in the eastern region of Tanzania. Based in a small village called Mbingu, Swahili for `Heaven', Kokoa Kamili pays above market price for wet cacao at the farm gate, and is meticulous about quality, consistency, and transparency. We can't get enough of the remarkable balance of jammy fruit and fresh cream. Tasting notes: mulberry, raw cashew, raspberry jam.