Back to the beginning of it all. A Chocolate Makers trip to Belize with Uncommon Cacao and three established chocolate makers from around the country. 2019.

The flight in! Ft. Lauderdale to Belize City.

Our first stop with Maya Mountain Cacao. Daniel starting us off with the history of the region, farming and harvesting practices, and production line information.

Short pit stop for some cold ones when the van broke down. Robbie from Ritual checking things out.

Another farm stop, this time with farm owner Maria. This farm exemplified the biodiversity of cacao farming. Other crops on the farm included coffee, banana trees (for shade), coconut trees, heart of palm, and pineapples just to name a few.

Burlap sacks used to ship out the fermented and dried cacao beans.

Fermentation process. The beans move down the lineup of four boxes with temperature and time regulated.

Many generations of family farming! The open cacao pod showing us the placenta that holds the beans within the sweet pulp.

There's a cashew in there! Ritual Chocolate owners Robbie and Anna.

Zak's Chocolate owners Maureen and Jim enjoying a traditional meal.

The family on their farm land. This land had extremely old trees.

Shade and full sun drying area for Maya Mountain Cacao.

Fermented and drying cacao bean. Look at that beuty!

Temple and town ruins with the roots that go way back.

The final cut test to determine if the batch is up to par to be sent out to makers around the world.

Listening and Learning continued; Tucker taking it all in.

The pods making it happen! Hanging out, showing off.

Co-Pilot for a day! Jess was definitely not freaking out.

Costa Rica Origin Trip 2022

Four farms, four farmers.

Diverse approaches, lengthy histories.

Four distinct origin flavor profiles.

The Stops

La Cuesta. Estellita’s Farm

Pavones. Beto’s Farm

La Fortuna. Estukuru Chocolate

San Jose Province. Marvin’s Farm

Stepping into the flow
Let the light in
Grow it
Estellita and Makenu Co-Founder Tucker Juan
The start of it all. Tiny blossom. Tiny cacao pod.
Cacao Pods
Estellita and her farm
Drying Racks
Cut Tests are imperative to assess for proper fermentation
Beto's Farm
Beto demonstrating his chocolate paste process
From the drying to the packing
La Fortuna providing the education
Intercropping with Vanilla Bean
Arenal Volcano.
Marvin's Farm
Marvin on the land
Test Batching
Post Fermentation Drying Space

Uganda Origin Trip

2023

Makenu Co-Founder Tucker Juan was fortunate to travel 22 hours in a metal tube in the sky to Uganda, early summer 2023. His time in this eastern Africa country highlighted so many of the intricacies of cacao farming, while offering a unique opportunity to get to know the people of Latitude Trading Company and a few of the incredible farmers who contribute to the African based cacao company.

Semuliki Forest Organic bags packed up and ready for shipping to one of the larger bean to bar makers on the east coast, Raaka Chocolate.
The final step of the process for the farmers. Second weight obtained and payment made.
Cacao pods and the harvest. That white pulpy mucilage, sweet like a starburst, is an important part of the wet weight and payment for the farmers.
Fermentation talk. Chocolate bar tasting.
Latitude Trading Company
Peter, head of operations for this Kasese growing region, took some time to show Tucker the flow of what takes place on the daily.
Hours upon hours of work goes into the harvest, leading to weighing of the wet material (pulp and bean), followed by fermentation and drying.
Cacao pod's harvested from the same growing area.
Drying in process.
The cut test is performed before any batches are packed up for shipment. This is the primary method determining the percentage of properly fermented beans.
Traceability. The word of the day. This form assists in tracking where each batch comes from, the farmer and the farm.
The kiddos

Back to the beginning of it all. A Chocolate Makers trip to Belize with Uncommon Cacao and three established chocolate makers from around the country. 2019.

Costa Rica Origin Trip 2022

Stepping into the flow

Let the light in

Grow it

Estellita and Makenu Co-Founder Tucker Juan

The start of it all. Tiny blossom. Tiny cacao pod.

Cacao Pods

Estellita and her farm

Drying Racks

Cut Tests are imperative to assess for proper fermentation

Beto's Farm

Beto demonstrating his chocolate paste process

From the drying to the packing

La Fortuna providing the education

Intercropping with Vanilla Bean

Arenal Volcano.

Marvin's Farm

Marvin on the land

Test Batching

Post Fermentation Drying Space

Uganda Origin Trip

2023

Semuliki Forest Organic bags packed up and ready for shipping to one of the larger bean to bar makers on the east coast, Raaka Chocolate.

The final step of the process for the farmers. Second weight obtained and payment made.

Cacao pods and the harvest. That white pulpy mucilage, sweet like a starburst, is an important part of the wet weight and payment for the farmers.

Fermentation talk. Chocolate bar tasting.

Latitude Trading Company

Peter, head of operations for this Kasese growing region, took some time to show Tucker the flow of what takes place on the daily.

Hours upon hours of work goes into the harvest, leading to weighing of the wet material (pulp and bean), followed by fermentation and drying.

Cacao pod's harvested from the same growing area.

Drying in process.

The cut test is performed before any batches are packed up for shipment. This is the primary method determining the percentage of properly fermented beans.

Traceability. The word of the day. This form assists in tracking where each batch comes from, the farmer and the farm.

The kiddos