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we preserve cacao as it is
unroasted, organic, and traceable
to the people who grow it

our mission is simple: to make pure chocolate that showcases each cacao’s natural flavor notes, just as they are.

we move away from adding ingredients that cloud the original flavor of cacao, and the cacao beans we work with, are not roasted.


Honduras landscape

Honduras
Lago de Yojoa

Fifty-two farmers, including 14 woman-led farms, are united in a small cooperative near Lago de Yojoa in the north of Honduras. The local community has grown organic cacao since 2011 and maintains a high-quality standard. With care for their beautiful land, Crasvidmil ensures good living standards for all the families involved. The green, lush volcanic soils are the ideal environment for this cacao to grow, where the high quality is captured in this richly flavoured cacao.

Average farm size: 1.7Ha.

Certifications: Organic

Cacao variety: Trinitario

Cadmium levels: 0.25 mg/kg


Flavor notes: enriched by the green, lush volcanic soils, bringing prominent notes of minerals, dark chocolate with smooth earthy tones.


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Nicaragua cacao tree

Nicaragua
O'Payo Clasico

O’Payo™ comes from Waslala, a remote and fertile region in the northern mountains of Nicaragua. This remarkable area was recognized by UNESCO as a Biosphere Reserve in 1997, reflecting its rich biodiversity and deep connection between people and nature. This cocoa is produced by a family-owned Nicaraguan company that specializes in high-quality, fine cocoa. Working directly with thousands of local farming families, building long-term partnerships rooted in trust and transparency, supporting both thriving ecosystems and rural communities.

Average farm size: 2.5ha.

Certifications: Organic

Cacao variety: Trinitario

Cadmium levels: 0.13 mg/kg


Flavour notes: gentle tones of honey, yellow fruits & almond.


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