Sourcing

the future of chocolate depends on what we do right now.

Can you imagine a world without chocolate? A healthy future for cacao depends on how we source it now. That’s why we only source sustainable cacao, use ethical practices and clean ingredients, and are committed to supporting the communities involved in growing it. Lastly—and perhaps most importantly—we want to spread the word about this precious crop, so we can keep it around for generations to come.

  • jcoco cacao sourcing in peru
  • cacao trees
  • cacao sourcing for jcoco chocolate
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Where our chocolate comes from:

cacao origin: Peru

Experts believe cacao originated in what is now Peru. Our cacao is grown in the high Amazonia region of Peru, known as Rupa Rupa. It is at this base of the Andes where mineral rich water runs off, making the soil perfect for growing cacao.

chocolate from peru

2.5% of the world’s cacao is grown in peru

We chose Peru for its fine aroma beans, traceability, and sustainable practices led by small, family-owned and operated farms. Because of its early roots there along with the country’s diverse ecosystem, many fine flavor varietals grow naturally on these farms. In fact, while only 2.5% of the world’s cacao is grown in Peru, over 70% of the world’s fine cacao is grown there. This means that Peruvian cacao is truly a delicacy—rare, delicious, and worthy of preservation.

  • Harvesting
    Freshly Harvested Cacao Pods

    Freshly Harvested Cacao Pods

    Harvesting happens on the farms either once or twice a year. Colorful, ripe pods are cut from the tree by a machete or similar tool then split to reveal the beans and pulp. The pods are then left to decompose as fertilizer.

  • Fermentation
    fermentation boxes

    Fermentation Boxes

    Fermentation is a critical factor in the taste of chocolate. Will it be acidic or stringent or balanced? Pulpy beans spend up to seven days in boxes where they are rotated and exposed to air. It is up to the farmers to carefully observe the process, and decide when the beans are ready to dry.

  • Drying
    Cacao Beans Drying in the Sun

    Cacao Beans Drying in the Sun

    To stop the fermentation process and avoid the introduction of mold, farmers dry beans in the equatorial sun for up to seven days. They must protect the beans from the regular rainfall by covering them with tarps or banana leaves.
jcoco chocolate maker in lima

Crafted at origin: Our chocolate maker in lima

We’re passionate about cacao and the people who grow it. Our chocolate is created by award-winning Peruvian chocolate makers who work with the farmers to improve their agricultural techniques, yield, and perfect, their post harvest techniques. This attention to detail results in a superior product—one that does these rare varietals justice.

Working directly with the farmers and co-ops allows us to cut out the middleman, which ensures we pay the farmers a livable wage. This enables them to live quality lives, improve their farms, and avoid the economic challenges that can result in child labor and deforestation. By keeping post harvest processing and cacao liquor making close to where the cacao is grown, we maximize the value that the origin country can reap from its precious natural resources. This encourages future generations to keep farming. Because without farmers to grow, harvest, and perfect cacao, chocolate has no future.

Want to make a difference? Buy craft chocolate.

Our founder & CEO Jean Thompson built jcoco as a brand that respects its farmers, its supply chain, and its revered crop: cacao. Only by paying farmers well can we ensure a healthy future for chocolate. See how you can help make that happen—and enjoy chocolate with every meal while doing it—below.

“I believe we are in a chocolate renaissance.”

—Jean Thompson