Region: Santo Domingo
Variety: Neo-Nacional Organic
Source: Cedeño Aguilar family farm
Elevation: 625masl
Fermentation: 7 days in wooden boxes in a controlled indoor fermentation site
Drying: Mechanical air-drying, powered by renewable energy

Finca Garyth is a cocoa plantation located in Santo Domingo de los Tsachilas, in the north-west of Ecuador. The name GARYTH represents the initials of the first names of the three sons, Gabriel, Alberto and Ricardo and their parents, Yolanda and Thomas.

Located at the foot of the Andes Mountains, the farm enjoys a tropical climate and ideal conditions for growing the famous Nacional cocoa beans. Also known as Arriba, the Nacional has been grown in Ecuador since ancient times.

In the 18th and 19th centuries, these beans were rare and their subtle aromas were renowned worldwide. But after a string of disastrous diseases, foreign varieties were introduced into the region. Little by little, Nacional lost its unique taste and its great reputation.

Thomas Cedeño Aguilar and his wife Yolanda have reintroduced the cultivation and tradition of cocoa in Ecuador. Together with their sons, they are committed to restoring Nacional to its former glory. In 2019, the Finca Garyth farm was the first farm in Ecuador to be awarded the PDO Cacao Nacional certification.

With such accessible tasting notes, it works perfectly as our “house cacao”. Or as we appropriately call it our Hallmark Cacao.



Region: Ucayali River
Variety: Trinitario Organic
Source: Smallholder Farmer Cooperative
Elevation: 287masl
Fermentation: Fermented and dried at post-harvest centre
Drying: Sun-dried

The Ucayali river in Peru is one of the major headwaters of the Amazon. Along its banks sit hundreds of small family farms which provide the flavourful beans for this limited release bar.

The Ucayali region is on Peru’s east coast and has long been known primarily as coca growing area. While many farmers in the region once grew coca they have increasingly been turning to fine flavour cacao as an alternative. Part of the reason for this change is the increased price that craft makers like us are paying for premium cacao, and another is an initiative being undertaken by the local government to eradicate coca crops with the hoped of reducing the associated crime it brings.

We were so impressed with the distinct sharp green apple like notes from this cacao - that we knew it would be a stand-out addition to our Limited Release Range.

Available as: LARGE | MINI | DRINKING


Region: Sambirano
Variety: Criollo, Trinitario and Forastero adapted to conditions
Source: Smallholder Farmer Cooperative
Elevation: 27masl
Fermentation: 5 day fermentation in wooden boxes
Drying: Sun-dried

Madagascar has a very high level of biodiversity. But what makes the world’s 4th largest island so famous is its exceptional cocoa. Rigorous post-harvesting processes have produced beans with the fine, fruit flavours - typical of a Malagasy cacao.

Sambirano cacao grows in the northwest of Madagascar. Trade winds and the proximity of a mountain range create a specific microclimate in the valley of the Sambirano River. These beans are sourced directly from Tsarafandray, a cacao cooperative located in the upper Sambirona valley.

We were able to really enrich those fruit tones, producing a bar with an initial taste of figs, with a complex finish of port and deep chocolate ganache.

Available as: LARGE | MINI | DRINKING


Region: EL ORO
Variety: Nacional & hybrid nacional varieties
Source: Smallholder Farmer Cooperative
Elevation: 271masl
Fermentation: Fermented and dried at post-harvest centre
Drying: Sun-dried

Ecuador’s native cacao variety is often referred to as “cacao nacional, arriba”. Thanks to its distinctive aroma and predominant floral flavours.

The word “arriba”, which in English means “up there” has an interesting origin itself. The story goes that an explorer in the 19th century, while navigating along the Guayas River, encountered men bringing down freshly harvested cacao. Upon smelling it, he asked where it came from and they responded “del rio arriba” which turned out to be up the river area of the Guayas River Basin in the lowlands of southwestern Ecuador.

Arriba was the taken from that interaction and is now what we refer to for that specific variant of cacao. It’s also the same region which the beans from this origin are found in El Oro.

This particular bean was a slight challenge to get the desired roast and flavour. Opting for a higher temperature and a shorted roast, we were able to hit the mark. Displaying notes of butterscotch and marmalade – this bar has become a firm favourite amongst the team.

Available as: LARGE | MINI | DRINKING