COCOA. CRAFT. CONSCIENCE
creating exceptionally delicious chocolate that has a genuinely positive impact at source.
THE FOUNDATION
The Islands Way:
Flavour first farming practices, respect for people and land, total transparency.
Flavour begins at farm:
Fine-flavoured cocoa varietals, ethically farmed and sourced from trusted partners.
Regenerative Farming:
Sustainable agroforestry farming models, boosting biodiversity, soil health and cocoa quality.
The Process
Artistry not industry:
Precision fermentation, expert roasting and artisanal chocolate making create our award-winning flavour profiles.
Moments that Matter:
Delicious chocolate crafted to turn everyday moments into little rituals of comfort.
Barista Quality:
The chocolate of choice for baristas, bakers and chefs.
THE PROMISE
Expect more from your chocolate:
Fair and robust supply chains, free from slavery, child labour and deforestation.
Ethical cocoa, directly sourced:
Working directly with partners at origin, we ensure fair pay for farmers at every step.
Tastes good. Does good:
Working with our partners to support, create, and implement projects that create a positive impact at source.
Origins:
Our Sourcing Philosophy
We grow and source cocoa The Islands Way: flavour-first farming, respect for people and the land, and total transparency.
From our own farms in St Vincent, to our neighbours in the Dominican Republic and the Amazonian soils of Peru, our origins have been selected for their high quality, assured ethics and sustainable practices.
Building long term partnerships and collaborations to grow cocoa The Islands Way.
Flavour starts long before chocolate making; it begins with the cocoa itself. We select genetic varietals that thrive in their local terroir, balancing exceptional flavour potential with strong yield.
Our rich farming, processing and chocolate making experience results in unparalleled flavour and experience.
Fermentation is a crucial stage in cocoa flavour development, accounting for around 70% of the finished flavour. By centralising fermentation in expertly managed facilities, we ensure consistent, high‑quality flavour in every batch.
For our chocolate buttons, all cocoa is hand harvested and centrally processed at our Kingstown facilities. Here, we’ve finetuned fermentation specifically to the St Vincent climate, using a purpose built four chamber cascade fermentary to precisely manage oxidation and develop our signature flavour profile.
On St Vincent, our agroforestry farming model is rooted in regenerative agriculture. By intercropping mahogany, Gliricidia, banana, coconut and other species, we create a multilayered canopy that provides ideal shade, boosts soil health, naturally enriches nitrogen, and supports the wider ecosystem in which cocoa thrives. The result? Healthier trees and consistently higher quality cocoa.
With a chocolate kitchen on island, every batch is test made before export - ensuring the flavour, quality, and consistency that café specialists rely on.
Sourcing from our farms in St Vincent allows us to offer a truly exclusive, specialty chocolate experience crafted for independent café establishments where flavour and provenance are paramount.
Tastes Good. Does Good. Our verified farmer network ensures fair, above-market prices, full traceability, and zero tolerance of slavery, deforestation or child labour.
Rather than just relying on the Fairtrade stamp, we work directly with farmers and their employees to ensure that everyone is treated fairly and given the pay they deserve.
We are 100% committed to deforestation-free cocoa. All of our farms are GPS mapped and EUDR compliant.
FOR THE HOME
"Experience the flavour and enjoy rituals of comfort at home."
FOR THE PROFESSIONAL
"Craft flavour, built for professionals."