We do dedicatedly thai chocolate, meaning that we want to highlight the natural taste notes developed during the lifetime of a cacao bean. The type of tree, characteristics of the soil, weather and climate, fermentation, roasting profile and processing are only a few of the elements that make beans taste different from one another. By doing 'Single Origin Chocolate', we highlight the taste developed by the environment in one specific region of Thailand for each bar, with as few intervention as possible: we don't use any sort of additives, not even cacao butter. For our 'Inclusion bars', we try to honour the natural notes of our chocolate with other ingredients locally sourced: fruits, seeds, spices...

We currently work with 4 farms in the regions of Chiang Mai, Chantaburi, Chumphon and Prachuap Khiri Khan. We want our relationship with the farmers there to be strong and therefore we are very involved in their work, visiting them as often as possible to share knowledge on fermentation and drying process, production forecasts and other subjects so that we can grow together towards a stronger local market and a trusted collaboration.