Our Cacao Origins

At CHOCOLĀ, we believe that the origin of cacao is at the heart of great chocolate.

Just like coffee or wine, cacao reflects the place where it is grown. Soil, climate, altitude, genetics, fermentation, and drying all influence the final flavor of the bean.

That is why we work with carefully selected single-origin cacao from different regions around the world.

Each origin has its own character.

Belize

Our Belize cacao comes from Maya Mountain, in the tropical south of the country.

This region is known for its lush rainforest, limestone-rich landscape, and long cacao-growing tradition.

The chocolate often develops notes of:

Honey, pineapple, Raisins.

Smooth, rounded, and naturally comforting.

Guatemala

Our Guatemala cacao comes from Lachuá, Alta Verapaz.

The region is surrounded by biodiverse forest and limestone hills, with cacao grown in agroforestry systems.

Typical flavor notes include:

Lemon curd, Strawberry, Mocha.

A bright and expressive origin with both fruit and cocoa depth.

Ecuador

Our Ecuador cacao comes from Finca Sofia in Guayas.

The farm works with cacao genetics related to Nacional and Neo-Nacional varieties, producing beans with a refined and distinctive aromatic profile.

Flavor notes include:

dried cranberry, malt, tutti Frutti.

Balanced, elegant, and layered.

Venezuela

Our Venezuela cacao comes from Choroní, Hacienda La Sabaneta, in the state of Aragua.

This area benefits from a warm tropical climate and a long history of fine cacao cultivation.

Flavor notes include:

pink grapefruit, chamomile, lemongrass, chestnut.

A delicate origin with citrus, floral, and nutty complexity.

Peru

Our Peru cacao comes from Amazonas Lagunas, in northern Peru.

This biodiverse region produces cacao with a distinctive aromatic profile shaped by the Amazonian environment.

Flavor notes include:

Mild chocolaty, sweetness of caramel, fruity flavors.

Warm, aromatic, and nuanced.

Why we work with single origins

Single-origin chocolate allows us to preserve the identity of each cacao.

Instead of blending everything into one uniform flavor, we let each origin speak for itself.

That is what makes tasting CHOCOLĀ an experience of discovery.

Different origin. Different terroir. Different chocolate.