Where Our Cacao Comes From
Our cacao comes from The Rio Platano Biosphere Reserve in La Mosquitia, a rainforest area in Honduras where the highest quality cacao comes from. This region is important not only to Honduras, but to the world. In 2011, UNESCO entered it as a World Heritage Site and was once registered in the contest of becoming one of the new world wonders. This area is a deep jungle in the northeast part of the country and it's being threatened by cattle ranchers who clear forests so that cows can graze on grass. This is devastating for the eco-system and specially for animals like the jaguar, the sloth and the harpy eagle, who depend on the rainforest to survive. Such is the devastation that these gorgeous animals are in danger of becoming extinct.
Did you know that by buying our chocolate you can help us save threatened species of the Jaguar, Sloth and Harpy Eagle?
Studies by Yale University and the Wildlife Conservation Society in the region of La Mosquitia specifically found that the cacao we use is offsetting the damage caused by cattle ranching, a traditional form of agriculture that's illegal and shouldn't be allowed in such a vulnerable rainforest area. This is so because unlike cattle ranching, in order to harvest our cacao, forests don't have to be cleared. On the contrary, cacao trees need other taller trees to flourish since they need protection from the sun and wind. For this reason, instead of growing the local indigenous communities' economy through cattle ranching, it can be grown through harvesting our cacao which also provides a nesting habitat for birds and prevents forests from being cleared.
As a result, we're currently working on a project to ensure that part of the proceeds of our conservation line of chocolate bars go directly back into protecting the rainforests of the Biosphere Reserve. This also helps the economic livelihoods of the indigenous communities who are stewards of the forest and have been harvesting cacao for generations.
For more information on this, watch the video in the bottom of this page
Pro Facts About Our Chocolate
Unlike commercial bars, our 100% natural chocolate has a high percentage of cacao and no added fillers, colorants, preservatives, additives or substitutes (like palm oil; a common substitute of cacao butter).
High Melting Point
Cacao has a high melting point of around 98 ºF (37 ºC). Therefore, bars with a high percentage of cacao, like ours, have a hard time melting.
Socially & Environmentally Responsible
Every time a bar is purchased, part of the proceeds go back to the rainforest area in The Rio Platano Biosphere Reserve in La Mosquitia, where instead of growing the local economy through illegal cattle ranching, which requires the clearing of trees, indigenous communities can harvest cacao, which doesn't require to clear trees and this way, not only support their local economy, but protect the rain
Amazing Acrylic on Canvas of The Jaguar by Canadian artist Mariane LeBlanc
We have 3 types of chocolate:
And, 12 kinds of flavors: