We’re passionate about cacao and the people who grow it - and bet you are, too. We believe the future of chocolate depends on the choices we make now. That’s why we make the effort to source sustainable cacao, use ethical practices and clean ingredients, support the communities involved in growing cacao, and educate our consumers about this wondrous crop.

We chose Peru for it’s fine aroma beans, traceability, and sustainable farming practices. These farms are family-owned and operated. The farmers or cooperative groups are guards of the land, responsible for tree care, harvesting of the pods, and post harvest processing (fermentation and drying) of the beans.

We chose Peru for it’s fine aroma beans, traceability, and sustainable farming practices. These farms are family-owned and operated. The farmers or cooperative groups are guards of the land, responsible for tree care, harvesting of the pods, and post harvest processing (fermentation and drying) of the beans.

Our Peruvian chocolate is created by Samir Giha, a Lima-based chocolate maker.

He works with the farmers to improve their agricultural techniques, yield, and perfect their post-harvest techniques.

This attention to detail results in a quality (and less wasteful) product. Working directly with the farmers, co-ops, and Samir allows us to cut out the middle men and guarantee we are paying the farmers a livable wage way above farmgate (the amount paid to farmers by big makers), the commodity market, and fairtrade prices.

This enables them to live quality lives, improve their farms, and avoid the economic challenges that result in child labor and deforestation.


Experts believe cacao originated in what is now Peru. Because of its early roots there, along with the country’s diverse biology, you can find many fine-flavor, unique cacao varietals naturally growing in different regions and on small Peruvian farms.

Experts believe cacao originated in what is now Peru. Because of its early roots there, along with the country’s diverse biology, you can find many fine-flavor, unique cacao varietals naturally growing in different regions and on small Peruvian farms.


Scientists around the world recently identified 10 unique genetic clusters (or varietals) of cacao, and six of the ten are found in Peru. That means 60% of the world's varieties are indigenous to the country.

Scientists around the world recently identified 10 unique genetic clusters (or varietals) of cacao, and six of the ten are found in Peru. That means 60% of the world's varieties are indigenous to the country.


One of those 10 cacao varietals is called Contamana, which can be found in the Cusco Valley of Quillabamba, Peru. This is an heirloom variety of cacao with short harvest period that occurs only once a year between January and May. We use this varietal for our award winning jcoco 85% dark bar – our darkest bar yet.

One of those 10 cacao varietals is called Contamana, which can be found in the Cusco Valley of Quillabamba, Peru. This is an heirloom variety of cacao with short harvest period that occurs only once a year between January and May. We use this varietal for our award winning jcoco 85% dark bar – our darkest bar yet.


The rest of our jcoco dark and milk chocolate bars also use Peruvian cacao. For these bars, we use a blend of cacao varietals from a region called Rupa-Rupa in the upper Amazon. The soil found in this region is full of nutrients that trickle down from the Andes mountains, creating an interesting and unique terroir.

The rest of our jcoco dark and milk chocolate bars also use Peruvian cacao. For these bars, we use a blend of cacao varietals from a region called Rupa-Rupa in the upper Amazon. The soil found in this region is full of nutrients that trickle down from the Andes mountains, creating an interesting and unique terroir.

Most cacao farms are located in very remote regions, far from major cities. Dirt roads connect the farms and villages, and, during the rainy season, they can get quite muddy. Check out what these beans go through to get to us!

Most cacao farms are located in very remote regions, far from major cities. Dirt roads connect the farms and villages, and, during the rainy season, they can get quite muddy. Check out what these beans go through to get to us!

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