Cacao beans draw aroma and nuance from the bouquet of the environment in which they grow.
The cacao trees of South America flourish in the shade of native trees and rainforest. Flavorful rainforest fruits and vegetation return to rainforest soil, giving cacao beans grown there a richer, sweeter taste.
Laid by hand to dry on banana leaves that share their sweetness with the cacao, the cacao develops an even smoother taste, unmatched in the world.
African cacao grows in the sun, lending it a sharp bitter taste that complements recipes with strong flavors.