At Chocolarder, we work with cocoa farmers to ensure that they get a fair wage for their work. After all, without them we would have no beans and no chocolate! We use crops that are 100% organically grown and pesticide free.
We try a lot of different beans throughout the year, and we’re always on the search for new partnerships with farmers who are producing the best cocoa beans for the richest variety of flavours.
You might not realise it but, after harvest, the pods are split and fermented at their origin, which means that the farmers play an important part in the way their beans taste.
The beans arrive to us in beautiful hessian sacks, often hand sewn by the farmers. Once at the factory, we hand sort the beans to remove any rejects or stowaways, then we are ready to roast.
We have found all sorts of exciting things inside the sacks, baby coconuts, chillies and pictures. More often than not it's little rocks or rejects like flat beans.
