From Venezuela we only choose producers who share our ethics : we meet them in person and define fermentation and drying tailor-made for each plantation, to safeguard the terroir.

In the laboratory, each bean is treated like a treasure : manual selection, slow roasting, artisanal hulling and stone grinding.

Then time completes the work: at least a month of maturation , precise tempering, and hand-packaging. A lively, clean, and profound chocolate made with patience, care, and respect.