Bars

Starting with our family’s Rancho Quemado Estate in 2008, we have always enjoyed meeting new farmers and connecting directly with the people who actually harvest, ferment and dry the cocoa we use in our chocolate. In the early days we used to exchange cocoa beans with chocolate made and branded for co-operatives like Montserrat Cocoa Farmer Co-op in Gran Couva or family estates like the Stollmeyer’s La Deseada in Santa Cruz. However, we now engage with many more farmers, some managing just about 5 acres like Anand Narine to others with larger facilities who also export, like Gewan Gangaram in Rio Claro. 

We keep communication open and direct so we can learn from each other to keep Trinidad and Tobago’s cocoa industry from soil to chocolate at a premium.