Our Story: A Journey from Bean to Bar

Every great adventure starts with a little bit of curiosity. For us, it actually started with coffee.

Years ago, while running our first project, Cracked Bean Coffee Co., we took a life-changing origin trip to Guatemala. There, we crossed paths with Chad Morton from Roast Umber Coffee, who became a close friend. Chad didn’t just share his love for coffee with us—he opened the door to a completely different world: the world of Cacao. Soon after, he introduced us to his farmer friend and business partner from Honduras, Efren Elvir.

To be completely honest, back then, we didn’t know much about chocolate other than the fact that we loved eating it. But meeting Efren sparked a deep, undeniable curiosity. We wanted to understand the bean behind the bar.

Falling Down the Cacao Rabbit Hole

What started as casual interest quickly turned into an obsession. We spent years burying ourselves in scientific research papers, historical documents, and agricultural journals. We wanted to learn everything—its ancient cultural history, its incredible health benefits, the specific microclimates it needs to thrive, and the lives of the people who cultivate it.

The deeper we dug, the more fascinated we became. We learned that real Cacao is one of the most fragile, sensitive plants on the planet. It thrives in unpolluted, untouched environments and completely resists the heavy-handed control of mass industrial farming. Cacao grows exactly how nature intends it to, absorbing the essence of the surrounding jungle. There’s a beautiful reason its scientific name, Theobroma, translates to “Food of the Gods.”

Respecting the Bean: Two Years in the Home Lab

We knew we couldn’t just read about it anymore; we had to experience it. We set up an R&D lab right in our home to understand the practical magic of cacao.

It took us two solid years of trial, error, and meticulous recipe development just to find the perfect balance. We experimented endlessly with different natural sugar sources because we made a strict promise to ourselves: we would never insult the cacao. That meant absolutely no processed white or brown sugars, no artificial additives, no chemical flavors, no preservatives, and no lecithin.

Our goal was simple: get out of the way, treat the cacao with the ultimate respect, and let its true, majestic flavor shine through.

Deep in the Amazon

Today, most of the cacao we work with is organically grown in the eco system, harvested from the depths of the Amazon jungle and from independent smallholders across Central and South America. Trekking deep into the rainforest in search of these rare, untamed varietals has been a humbling, fortunate experience.

Along the way, we noticed that cacao farmers face the exact same harsh realities and struggles as coffee farmers. Because of this, our mission became two-fold. We don’t just want to buy their beans; we want to lift them up. Through ethical trade, education, and providing the tools and equipment they need, our dream is to empower these farmers to become independent, tree-to-bar chocolate makers themselves.

We’ve been proud to champion our very first partner—and now very close friend—Efren, by introducing his incredible Honduran cacao and chocolate bars right here in the United States.

More Than a Sweet Treat

At the end of the day, we don’t look at chocolate as a guilty pleasure, a candy bar, or a fancy gift you only save for holidays. We believe true cacao is a profound, nutrient-dense, and valuable ingredient that deserves a place in your everyday life.

Thank you for being part of this journey with us and for tasting chocolate the way nature intended.

Warmly,

The Kosha Chocolate