Single Origin Beans
Amazon River Basin - Brazil
Appreciated for its uniquely mild flavor, our cacao beans from the Amazon basin come from small farms in the Acara region.
These remote rural communities farm cacao and grind chocolate for their own consumption as a staple food. The roasted and ground beans are mixed with milk and eggs into a frothy warm drink.
Purchasing beans from these interior farms brings income via a livelihood the elders are passionate about and discourages logging and deforestation of the indigenous land.
River-Sea Chocolates believes the flavor specific to bean type, soil, climate, and the grower's touch are all to be celebrated. Most of the world's chocolate comes from big-chocolate processing facilities that mix commodity purchased cacao from bean brokers around the globe and process them together. What's lost in this approach is the unique regional qualities of each tree species and environment.
Just like wine made with grapes from different regions carry distinct flavors, explore the world of chocolate by tasting the difference in our beans.
La Colonia - Nicaragua
La Colonia is a community of hard working farmers in mountainous rainforests with no roads of electricity. They were cut off from industry and market knowledge that could help them earn a fair price for their harvests and were subjugated by buyers to only about $1.66/ day.
With the help of volunteer cacao agricultural specialists, the farmers (men and women) are now able to ferment and dry cacao beans, and have gained access to buyers willing to pay a price commensurate with the quality of their cacao. The community has selected roads and electricity as their first two community goals for the revenue.
Kilombero Valley - Tanzania
Winner of the 2017 Cacao of Excellence award, Tanzanian cocoa is among the best in the world. Kokao Kamili cooperative in the Kilombero Valley borders the Udzungwa Mountains, an area surrounded by highly fertile land with good rainfall.
Kokoa Kamili works with approximately 1,500 small shareholder farmers, most of whom farm between 0.5-2 acres of cocoa.
Farms receive well above the market rate compensation and are paid immediately after the cooperative receives its wet beans.
Dak Nog- Vietnam
Daknong province is located in the southwest of Vietnam’s Central Highlands. The region is known for the cultivation of coffee, pepper, and rubber.
Our beans are sourced through a French based company who works directly with family-owned cocoa farms across Vietnam. In each region, they partner with cacao groups of 30-40 members. Each group has a leader who, besides having a farm of 2-3 hectares, also buys wet beans from the others in the group and ferments them in wooden boxes at their farm. They purchase the cacao well beyond Fair Trade prices.
Vanua Levu - Fiji
Matasawalevu Cocoa Farm located on 100 acres in the hills of Dreketi, Macuata in Northern Fiji. The farm is part of a cocoa industry revitalization project led by Arif Khan of Cacao Fiji. Arif started Cacao Fiji in 2014 after tasting a chocolate bar sourced from Fiji beans and talking to farmers about the difficulties they had finding markets for their cocoa. Arif was inspired to return to his home country and build a link to the craft chocolate movement.
In 2015, Cacao Fiji’s Matasawalevu Cocoa was selected to be included in the 50 best samples leading up to the final International Cocoa Awards.
Ucayali River - Peru
Ucayali River Cacao is a central fermentary that works with cocoa farmers along the Ucayali River outside of the Peruvian city of Pucallpa. The region has historically been afflicted with unrest from narco-trafficking and the presence of the Shining Path militant group. Ucayali River Cacao has partnered with USAID and Alianza Peru to give local farmers access to an alternate market to cocaine. Working with around 400 smallholder farmers with one to three hectares of land each, Ucayali River Cacao buys wet cacao at a premium price.
Anamalai - India
Anamalai Farm is a cocoa, coconut, and nutmeg farm located near the town of Pollachi, in a region famous throughout India for its high quality coconuts. Harish Manoj and Karthi Palaniswamy, who own and operate Anamalai, have intercropped their own coconut palms with cocoa and nutmeg trees to diversify and keep the land healthy. They manage their water use with drip irrigation and keep a small herd of cows for weeding and manure compost. While the majority of the harvest is processed for export, a small portion goes to Harish and Karthi’s local line of bean to bar chocolates, which they are producing to keep up with India’s growing demand for craft chocolate.