We begin with sourcing cacao beans directly from cooperatives and/or transparent suppliers who support sustainable farming practices. Once the beans arrive, we carefully sort and roast them at delicate temperatures tailored to each variety, bringing out their distinctive flavors. The roasted beans are then cracked and winnowed to separate the nibs, which are stone-ground for 48–72 hours to develop a smooth, rich texture. Finally, the chocolate is tempered for shine and snap, then poured into molds to become the bars you enjoy.

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Here are photos from January 2024, when Kiru and I had the privilege of visiting the Maya Mountain team through Uncommon Cacao in the Toledo District of Belize.