our current selection / unserem sortiment

Truly is made with single origin beans - beans from one particular place or farm or region. This is unique and different from that of bulk or commodity cacao as single origin allows you to quite literally taste the place. Much like wine, the soil profile, climate, fermentation and drying all play a role in giving each origin its distinctiveness. Terroir! Our beans are truly traded, and in most cases we pay roughly double that of the fair trade floor price for our cacao.

We source our beans consciously

from around the world

3) And as chance would have it, our adve

Maya Mountain

70% Belize


Die Kakaobohnen beziehen wir von „Maya Mountain Cacao“ aus Belize. Die Kooperative arbeitet mit über 400 kleinen Familienbetrieben im Bezirk Toledo zusammen, die meisten von ihnen Angehörige der indigenen Völler Q’eqchi und Mopan Maya.  Die Kooperative zentralisiert die Fermentation und den Export. Dieser neue Ansatz der zentralisierten Fermentation und Trocknung verbessert nicht nur die Qualität des Kakaos sondern versichert gleichzeitig einen fairen und stabilen Preis, was für den Landwirten mehr Stabilität und ein besseres Einkommen gewährleistet.   

single origin

tasting profile

Starke Fruchtnoten von grüner Traube, Ananas und Aprikose spielen mit leicht herben Kaffeearomen und der zarten Süße von Rosinen und Honig.


maranon canyon

74% Peru


In 2007, two men, Dan Pearson and Brian Horsley were sourcing fruit in Peru’s Marañón Canyon when they accidently happened upon cacao trees growing in a remote horseshoe-shaped canyon surrounded by 6,000-feet canyon walls. Upon opening the pods, they discovered that there were both white and purple beans inside, which struck them as rare and led them to send samples to the USDA for genetic testing. As their (and ultimately our) luck would have it, the USDA confirmed that these two adventurers had accidently re-discovered a rare Pure Nacional cacao variety, which had been tragically wiped out by disease and thought to be extinct.


The high canyon walls in the Marañón valley create a unique microclimate for cacao trees. The trees thrive at some of the highest altitudes ever reported for cacao, between 1060 and 1250 meters (or 3,500 and 4,100 feet). Not surprisingly, this remote location as well as the altitude make transport challenging, and the beans are transported first by foot, then by donkey, followed by a motorcycle and finally by all-terrain vehicle. Once the beans arrive to the farm, they are actually hand sorted and seperated because it turns out that the white beans and the purple beans must be fermented differently. This was determined after 81 different fermenting and drying trials over the course of two years.

single origin

tasting profile

Our 74% bar offers a truly enjoyable craft chocolate experience. Delicate floral and nutty flavor notes combine with dried fruit, and whiskey. 



70% Madagascar


single origin

tasting profile

Intensive Aromen von Beeren und Kirschen mischen sich mit feinen Jasmin- und Vanille-Tönen und einem Hauch von Zitrusblüte.

Rich volcanic soil give these beans an exceptional fruity profile, with berries and cherries, delicate tones of jasmine and vanilla, and hints of citrus bloom. This chocolate pairs exceptionally well with a Port Wine, dried fruits & select soft cheeses.

Sambirano Valley liegt an der Küste Madagaskars, im Westen das Meer und die vulkanischen Hügel im Osten. Ein feuchtwarmes Mikroklima und die nährstoffreiche vulkanische Erde machen diesen Ort zu einem idealen Kakaoanbaugebiet – und geben den Bohnen einen außergewöhnlichen fruchtigen Geschmack.


On the north-west coast of Madagascar lies the Sambirano Valley, with the sea to the west and volcanic hills to the east. The warm, humid micro-climate and rich volcanic soil makes it the ideal place for growing cacao.

finca chimelb

70% Guatemala

Finca Chimelb

Finca Chimelb is a magnificent private farm spanning over 4,500 hectares in Lanquín, Alta Verapaz. Roughly 250 hectares of which are dedicated to cacao cultivation, making it the largest cacao farm in Alta Verapaz. Finca Chimelb employs approximately 400 workers across all crops on average, reaching more than 2,000 workers during peak harvest of coffee, and pays 40% above Guatemala’s minimum wage, as well as social security for all employees. The farm espouses environmentally friendly cultivation, planting cover crops like rubber trees to control soil erosion and analyzing micro-organisms in the most fertile areas of the farm to reproduce and introduce them into less fertile areas. Finca Chimelb has hosted multiple trainings for local smallholder farmers in collaboration with Cacao Verapaz, and takes its social responsibility seriously in contributing to the Guatemalan cacao industry through a combination of trainings, employment, clonal development, and research into best practices for the local climate.

single origin

tasting profile

This is a well-rounded chocolate, which we lightly roasted to balance the acidity with the beans’ natural fruity and bright notes which showcases hints of strawberry, lychee and raspberry. This is a limited edition bar!


chuno intenso

83% Nicaragua


single origin

tasting profile

Dezent bitter mit seidigen Tanninen. Starke Kakaonoten mit reichhaltigen Noten von Karamell und Kaffee und eine leicht nussige Endnote.

A smooth dark chocolate with strong cocoa notes, rich caramel and coffee aromas and hints of nuts.  

Dieser Kakao ist so hochwertig, dass die ICCO (International Cocoa Organization) das Herkunftsland Nicaragua als „fine cocoa origin“ anerkannte. Nicaragua ist damit eines von nur neun Ländern, das mit diesem Prädikat ausgezeichnet wurde.  

This cocoa is of such high quality that in September 2015, the ICCO (International Cocoa Organization) recognized Nicaragua as a fine cocoa origin. Nicaragua is now one of the only 9 countries recognized as 100% fine cocoa origin