We made this bar with a new harvest of beans from Bertil's farm in Madagascar. After Cam and Alice visited last fall, we brought in a full container of beans and are thrilled with the result. This time, we find notes of strawberry and citrus with an almond-caramel finish.

Anamalai's cacao trees, which grow among coconut palms, generally produce fruit-forward beans. To complement this harvest's tropical flavors, Trevor brings out baked, chocolatey notes, for a dessert experience in a bar. We taste caramelized banana and chocolate crémeux.

Marou produces more chocolate than cacao, so we are fortunate to have purchased our first Vietnamese beans from them. Richard feels a tie to this bar, as his family is from Bạc Li

Liberation Cacao is a co-op that rehabilitates and reintegrates former child soldiers, now adults, forced into the Liberian Civil War and trains them to be skilled cacao farmers. In Karen's first bar we taste earthy notes that melt into silky caramel, butter and cinnamon.

These beans were grown along the steep hillsides of the Alta Verapaz region in Guatemala. Cody was excited to find an enormous punch of flavor to match their size. In this batch, we taste rich chocolate cookies with hints of walnut and a liquid caramel finish.

These beans were grown by producers all around Ecuador and fermented by Vicente Norero near Guayaquil. Eric visited Camino Verde in 2016, and was impressed by the unique fermentation process. We taste notes of espresso, roasted peanuts, and cocoa powder.

The beans for this bar come from Freddy Salazar's estate near Ecuador's northern coast. Eric visited the farm in 2016, and admires the commitment to quality he saw from harvest to drying. In this bar, we taste fudge brownies with cherry undertones and a hint of toasted nuts.

These beans come from Freddy Salazar's estate near the coast of northern Ecuador. While developing flavor notes, Eric enjoyed the test batch so much that he ate an entire bar -- powering him to set a personal speed record biking home. We taste classic dark chocolate, toasted sourdough, and banana.

These beans from Cumboto, a small town in northern Venezuela, were farmed by the gregarious José Lugo and roasted with our lightest touch yet. Densely chocolately and buttery upfront, Lisa's first batch has hints of cinnamon and coffee that remind us of our café's Mission Mocha.

We recently met Jo Locandro and were excited to play with some of his beans from the "Swiss Farm" in the Dominican Republic. We taste notes of dried plums and tannic wine, ending with a roasty finish.

These beans are the first official cacao harvest exported from Sierra Leone to the United States. Ron is honored to work with these beans because of the growers' dedication to preserving the rainforest bordering their farms. In this bar, we taste molten chocolate cake, toffee, and cinnamon.

These beans come from Hacienda Azul, a single estate near Turrialba, Costa Rica. Ryan loves the dynamic range of flavors that are possible in these beans at different roasting temperatures. We taste a strong chocolatey base with notes of caramel, toffee, and a little bit of graham cracker.

The beans for this bar come from Kokoa Kamili, a new social enterprise and fermentary in the Kilombero District of southern Tanzania. In this bar, Molly loves the unusually perfect balance of ripe mango and caramelized red berries with a lovely, rich, brownie batter finish.

We roast, crack, sort, winnow, grind, conch, and temper small batches of beans. Then we mold and wrap each of our bars by hand. By sourcing high-quality cacao and carefully crafting small batches of chocolate, we strive to bring out the individual nuances of each bean. These beans are fermented and dried by the Flor de Mantuano co-op in northern Venezuela. Minda loves the cocoa and coffee flavors we find in these beans year after year. In this bar, we taste notes of classic dark chocolate, roasted almonds, and espresso.

These beans come from the Markham Valley of Papua New Guinea, which is on the North side of the island. Minda was excited to work with beans with such overwhelming flavors and complexity. This bar doesn't have the smokiness of our last PNG bar, but instead has its own unique tart notes of pomegranate and raisin, with a subtle hint of tobacco.

The Ocumare is a complex bean, so you will want to let this one melt slowly. If you do, you'll be rewarded with an aromatic bouquet, followed by a clean chocolate flavor, ending with a collection of spices, possibly cinnamon or cardamom.

We roast, crack, sort, winnow, grind, conch, and temper small batches of beans. Then we mold and package each of our bars by hand. By sourcing high-quality cacao and carefully crafting tiny batches of chocolate, we can bring out the individual nuances of each bean.

We're excited to share this bar as it shook our perception of what chocolate could taste like. The bean's natural jamminess combines with the smoky flavor from Papua New Guinea's technique of fire-drying to give it a bold, Southeastern-style barbecue tang. Its fruity notes give way to an earthy, leathery finish.

Hand-harvested on a mountaintop and carried down by the farmers, these beans have been loved at every step. Greg and Caitlin just returned from a visit to the farm and are proud to report that the farmers are huge fans of Erica's first batch. This rich chocolate bar has a roasty flavor reminiscent of peanuts.

From the very first taste tests, these Rio Caribe beans have been easy to love. They have a deep, chocolately flavor with malty notes and a well-rounded finish. Caitlin, our production manager, is excited to share her first official batch with you.

After many requests for a higher-percentage bar, here is our result: a Rio Caribe, 85%. Without added cocoa butter or vanilla to hide behind, the bold flavor sates after just a bite. We taste a rich dark chocolate with a hint of sweetness and a nutty finish.

We made this bar from our third set of beans from the Akesson plantation in Madagascar. It has a bold, ripe flavor with a pleasant sourness. Like our other Madagascar batches, it has some wonderful red fruit notes. This time, we noticed strawberries and cherries.

Öko-Caribe is a fermentery in the Duarte Region of the Dominican Republic near the other San Francisco. Kaleb was excited to work with beans from an organization so focused on social responsibility and their local community. In this bar we taste notes of roasted peanuts, honey, and subtle cherry.

San Juan Estate is located in Gran Couva, in the Montserrat Hills of Trinidad. The estate is one of Trinidad's oldest, and uses traditional methods like grading beans with an antique machine from 1905. In this balanced, chocolatey and creamy bar, Annie finds notes of chicory, honey, and a touch of vanilla at the finish.

These beans com from Tumaco, where Cacao de Colombia and regional producers cooperate to preserve local cacao. Kaija developed a bar profile to highlight the unusual creaminess of these beans. We taste notes of wildflower honey, malted hot cocoa, and whipped cream.

We made this batch from our second bag of Costa Rican beans. Like the first, it has a mild and delicate flavor that reminds us of milk chocolate -- even though it contains no milk. It's sweet and smooth and makes a great introduction to dark chocolate.

The beans in this bar travel to us two days upriver via dugout canoe from the La Mosquitia region of Honduras. Ron made this bar, and he is excited about a San Francisco version of one of our most popular Japanese bars. We taste classic dark chocolate, macadamia nut, and honeycomb.

The beans for this bar come from a collection of farms surrounding the bird sanctuary, Reserva Zorzal. Janelle loved working with our first lot of Dominican beans fermented on the reserve itself. We taste notes of black cherry and caffe breve, with a tannic black jasmine tea finish.