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INTENSE STORY

CHOCOLATE MADE BY PEOPLE FOR PEOPLE

Pieter travelled the whole continent to find the finest cacao beans in Africa for our chocolate, that’s why we use only beans from the foothills of the Rwenzori Mountains of Western Uganda - where snow-capped mountains melt, bringing water to the cacao trees growing on the shady foothills.

Known as the Mountains of the Moon, this area has the ultimate soil and climate for cacao bean farming.

We love coffee beans from this area because they have a wonderfully intense flavor profile, which is ideal for our chocolate, Fari our Barista knows his coffee, and ensures we achieve the optimum roast to bring out these complex and intense flavour profiles.


We use only our own real whole bean grind for our chocolate, adding bits of coarse grind for the perfect deep aromatic, dark chocolate experience. Smaller really is more satisfying

We roast the perfectly fermented and dried cacao beans ourselves because it’s a very complex operation, where supreme accuracy and continual evaluation of the roast is essential.


It is the most important process in chocolate’s flavour journey. The skill lies in determining the exact amount of roasting time and correct temperature necessary to bring out the subtle flavours of the bean.


Each batch is roasted and tasted towards the end of the process, which means roasting times can vary. This is not a problem for our amazing cacao bean roaster, Ramish, who just needs to taste the beans to know when they are ready.

CHOCOLATE MADE BY PEOPLE FOR PEOPLE

Pieter travelled the whole continent to find the finest cacao beans in Africa for our chocolate, that’s why we use only beans from the foothills of the Rwenzori Mountains of Western Uganda - where snow-capped mountains melt, bringing water to the cacao trees growing on the shady foothills.


Known as the Mountains of the Moon, this area has the ultimate soil and climate for cacao bean farming. 


We roast the perfectly fermented and dried cacao beans ourselves because it’s a very complex operation, where supreme accuracy and continual evaluation of the roast is essential.


It is the most important process in chocolate’s flavour journey. The skill lies in determining the exact amount of roasting time and correct temperature necessary to bring out the subtle flavours of the bean. 


Each batch is roasted and tasted towards the end of the process, which means roasting times can vary. This is not a problem for our amazing cacao bean roaster, Ramish, who just needs to taste the beans to know when they are ready.

 

CONSCIOUSLY CREATED IN AFRICA

Because we care about Africa, her people and our environment we only put the best natural ingredients into our chocolate for you to enjoy without guilt.

We go to great lengths to source our cocoa beans ethically, supporting small-scale farmers and employing sustainable business practices.

We go to great lengths to source our cocoa beans ethically, supporting small-scale farmers and employing sustainable business practices.

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