On the southern pacific coast of Colombia, Tumaco is a region where Cacao Hunters  found cacao everywhere; drying on any flat surface farmers could find, including the road. The sheer volume of cacao was overwhelming, and the opportunity for quality and systemic improvement was obvious. Cacao Hunters have worked with three community cooperatives to introduce centralized processing and drying with their expertise in high-quality flavor development.

Once the fermented beans arrive to us we start a 100% handcrafted process, from roasting to individual wrapping each chocolate bar.

These 70% dark chocolate bars have delightful tasing notes of WHISKEY, CARAMEL & MOLASSES.