When we started working on our coffee project years ago (Cracked Bean Coffee Co.)  We came across several Cacao farmers from the same region. Chad Morton from Roast Umber Coffee, a very good friend whom we met in Guatemala on our first origin trip introduced us to the Cacao world and later his farmer friend and business partner Efren Elvir from Honduras.

We were very curious about Cacao and all we knew was chocolate and always enjoyed good chocolate but did not know anything about it before, so we started to search for articles, documents and books that can explain Cacao, cultural history, its benefits and know more about it on how it is grown and the climatic conditions needed. Our curiosity for Cacao amplified day by day after finding many scientific research documents and evidences for life and culture behind it.  We came to know several interesting things about cacao. More importantly it needs more care and an unpolluted environment than any other plant on this planet. Real Cacao is so fragile it cannot be controlled as per industry or grown as desired. Cacao naturally grows as healthy as it can based on the surrounding environment. It needs to be accepted how nature gives us and so it was called food of gods for a reason (theo-borma).  

Without any delay we started our R&D home lab to understand Cacao in practical, It took us solid 2 years to develop a few recipes with different sugar sources to bring the real Cacao flavor into the bar, were we have decided to not to use processed white or brown sugar or any artificial additives, flavors, preservatives or pectin of any kind  in any of our Cacao products. We at Kosha Chocolate our goal is to not to insult Cacao in any manner and put more respect into our work to show case greatness of Cacao and give the best experience we possibly can, to you.

Most of the Cacao we work with is wild grown in the jungles of Amazon and from small farmers in central and South America. 

Along the journey we also came across several things that are very similar to Coffee, we wanted to extend our support to cacao farmers by promoting ethical trade and support with education and equipment that they need to become an individual tree to bar makers. We started this project a few years ago working with our first farmer Efrin and later became a very good friend from Honduras by promoting his chocolate bars and cacao here in the states. 

By working with these farmers we have been very fortunate to experience and work with some of the finest and rarest Cacao. And able to travel deep into the jungles on Amazon in search of the best Cacao.

We believe Chocolate is not just a sweet treat or a fancy occasional thing, It’s a very important and valuable ingredient that we can witness today which can be incorporated into daily life.

Thank you,

Kosha Chocolate