As a group of friends fascinated with great food, we became very curious with luxury chocolate several years ago driving us to learn what makes great chocolate.

This led to 3 Australian families embarking on a journey of taste that evolved into a Central American odyssey.

We studied and traveled. We observed different cocoa orchards and fermentation systems in different farms and countries and chatted at length with industry leaders.

We examined, queried, tested, tasted and felt that an agroforestry system from tree to bar complemented how we wanted to grow cacao and make chocolate.

After visiting 20 countries we made Nicaragua our new home due to the fertility of the country and climate and the welcoming local people.

We are driven to develop world-class taste to achieve culinary pleasure. We will accomplish this by investigating what influences great taste in chocolate and adopting our ideas in our orchard and factory.

We believe treating the orchard ecosystem carefully and trying to improve the broader environment with each day leads to tasty and more diverse cacao and chocolate. With respect to this, our desire is to create a little delight and a smile with each bite for our customers and improve and local environment and community 1 day at a time.