Our Sourcing
We source our cacao from growers & coops that prioritize sustainability for the environment and people along the supply chain. We pay premium prices to ensure our cacao is grown organically & protects both biodiversity and genetic variation, while paying fair wages for cacao growers. Growers maintain ecosystems in their growing practices, making sure a wide range of plants and animals thrive in the growing areas, ensuring both habitat and biodiversity.Â
And guess what, the beans taste better too!! It’s a win win for all.
Belize
The Chocolate
We have been working with Maya Mountain since 2013. Their mission to improve cacao quality for small farmers through a centralized fermentation and drying facility has gone from strength to strength. With each harvest we have experienced improvements in the bean flavor profile, proving Maya Mountain’s commitment to creating a model that works long term.Â
Considered our most balanced single origin chocolate, it offers a rich, chocolatey base with dried fruit notes and hints of honey. Winning awards with the Academy of Chocolate, Sofi and Good Food, this chocolate is one to try.Â
Farm/Coop
MAYA MOUNTAIN CACAO, TOLEDO DISTRICT
Cacao Variety
Amelonado-dominant, Forastero hybrids
Sourcing Partner
Uncommon Cacao
Process
6–7 day fermentation with Linear box 4 stage system, 3 stage sun drying
Tasting Notes
HONEY, PINEAPPLE, RAISIN
Awards and Designations
HEIRLOOM CACAO PRESERVATION, CACAO OF EXCELLENCE AWARD
Origin Story
Founded in 2010, Maya Mountain Cacao (MMC) began a social enterprise established to improve cacao quality with a centralized fermentary and to connect small-scale cacao farmers in the Toledo and South Stann Creek district of southern Belize. Through the years Maya Mountain has set the standard for sustainable and ethical cacao sourcing and quality. MMC purchases fresh cacao from 420 certified organic family farms, most of whom are indigenous Q’eqchi’ and Mopan Maya. The harvest season lasts from March-May. Cacao is fermented for 6–7 days using the Linear box 4 stage system, followed by a 3 stage sun drying method for optimum flavor for 7-14 days. MMC commits to a consistent price throughout the season, allowing for more stability for farmers. All registered MMC network producers practice sustainable, organic farming with fruit tree intercropping and habitat creation for animals. Here at Ritual Chocolate, we feel honored to have had this partnership with MMS since 2013 and are forever impressed to find them making improvements to flavor and quality with each harvest.
Peru
The Chocolate
These pure Nacional cacao beans are from the remote Marañón River Valley in the Cajamarca Region of Peru. Marañón cacao contains a high ratio of white beans, which contributes to a lighter hue and inviting, subtle tannins. Enjoy this notably aromatic chocolate, characterized by floral, herbal and stone fruit flavors.
We consider this bar the connoisseur's choice. This is the most delicate, yet complex chocolate that we make. It's naturally higher in cocoa butter so it has an exceptionally buttery texture. Perhaps its main attribute is just how delicately complex the flavor evolves as it melts.
Farm/Coop
Marañón Cacao in the Cajamarca Region of Peru
Cacao Variety
Nacional
Process
Fermentation boxes with slow sun drying
Conditions
3500-4100 ft elevation, Grown in a horse-shaped canyon by 6,000 ft canyon walls providing a unique micro climate
Tasting Notes
Floral, herbal, roasted nuts and stone fruit
Origin Story
Late in 2007, American farmers, Dan Pearson and Brian Horsley were sourcing fruit in Peru’s Marañón Canyon when they discovered cacao trees growing on small isolated farms in a remote horseshoe-shaped canyon surrounded by 6,000-feet canyon walls. The cacao pods there had a rare mix of 40% white beans and 60% purple beans in the same pods. After USDA testing, they discovered they had found an extremely rare Peruvian Nacional variety, that was thought to be extinct 100 years prior.
The high canyon walls in the Marañón Canyon created a unique microclimate for the trees. The trees thrive at some of the highest altitudes ever reported for cacao, up to 4,100 feet. Horsley lived and worked alongside the farmers to turn this unique cacao into chocolate. Being in such a remote area, transporting the beans from the farms was a huge undertaking. Often by foot, then burro, then motorcycle and finally by all-terrain vehicle. After two years of fermentation and drying trials, they were able to find the best fermentation and drying practices for these delicate beans.
ECUADOR
The Chocolate
This chocolate is darker in color because of the Nacional cacao genetics. It tastes sweeter at 75% cocoa because of the unique fermentation process, which increases the beans' sugar content. The chocolate has a high viscosity due to its lower cocoa butter level, which gives it a thick, fudgy texture.Â
Ecuadorian cacao is known for three things: the Nacional Cacao varietal with its floral aroma and flavor, high production and diverse growing regions, and significant losses from witches broom disease. This cacao upholds Ecuador's reputation with its exceptional fragrance and aroma.
Considered our most balanced single origin chocolate, it offers a rich, chocolatey base with dried fruit notes and hints of honey. Winning awards with the Academy of Chocolate, Sofi and Good Food, this chocolate is one to try.Â
Farm/Coop
Camino Verde, Durán region, Ecuador
Cacao Variety
Neo-Nacional
Sourcing Partner
Meridian Cacao
Process
Bag fermented in a humidity-controlled room using inoculation with efficient organisms
Tasting Notes
Earthy, fudge, honey, floral
Origin Story
Based just outside of Guayaquil, in Duran, Camino Verde’s owner, Vicente Norero purchases cacao beans from over 100 small farms around Ecuador. Norero’s background in microbiology brings a truly unique approach to cocoa farming using enzymes and inoculants during fermentation to create specific flavor profiles.Â
Vicente Norero highlights that their expertise in farming and plantation management enables them to support farmers better than other buyers. This creates trust and loyalty, resulting in higher quality products. The Camino Verde program helps farmers increase productivity, grow healthier beans, and earn higher prices for their work.
MADAGASCAR
The Chocolate
Our 75% Madagascar is made with organic cacao from the Bejofo Estate in the Sambirano Valley in Madagascar. The region is known for producing cacao rich with notes of citrus and nuts as a result of the unique growing conditions. True to its reputation, our creation exemplifies the curious character of Madagascar cacao.
The Akesson farm in Madagascar is known for their ability to produce organic cacao with bright notes of citrus, nuts, jam and dried apricot. In a nutshell, our Madagascar is very smooth, citrusy, with notes of red berries, nutty and extremely aromatic with aromas of dried apricot.
Farm/Coop
Bejofo Estate, Sambirano Valley, Madagascar
Sourcing Partner
Meridian Cacao
Cacao Variety
Mixed; 80% Trinitario, 10% Criollo, 10% Forastero
Process
Fermentation 3-tiered wooden boxes, Dried in concrete patios and raised beds
Tasting Notes
Citrus, strawberry, raspberry, peanuts
Origin Story
Bejofo Estate, established in 1920 near Ambanja, has a storied past. Originally part of a larger colonial plantation system, it was acquired by Bertil Ã…kesson's father in the nineties to retain their sisal properties. Under Bertil's guidance, the farm shifted from selling cocoa to Mitsubishi to producing fine cocoa, partnering with top chocolate makers like Valrhona and Guittard. By 2004-2005, the estate was supplying over 25 leading chocolate makers and making a name for themselves with a distinct fruity flavor profile. The plantation's cocoa, a unique blend of 80% Trinitario, 10% Criollo, and 10% Forastero, has roots tracing back to various regions, giving it a distinct fruity acidity influenced by the Lower Sambirano Valley's terroir.