In the heart of Pala, Kerala, India, a cacao farm thrives for over 35 years, hosting a mix of forestero cacao varieties and newer clones, enriching flavors and biodiversity.

This diverse ecosystem isn’t limited to cacao trees; it harmoniously includes Jackfruit, rambutan, Mango, Mangosteen, Calamansi, Coconut, Avocado, Turmeric, Vanilla, Nutmeg, Robusta coffee, black pepper, bird’s eye chili, and Passionfruit.

The journey of these beans starts with meticulous sourcing; pods come from the farm and family-owned lands. Six days of fermentation in jackfruit wood boxes follow, with a crucial cut test at the end. Sun drying is next, maintaining moisture below 7%. Precise sorting ensures only the finest beans move forward.This cacao farm beautifully blends tradition and innovation, producing beans that encapsulate the essence of their homeland.