THE JOURNEY

From Root to Ritual

The Makenu journey begins in the living soil of Central and South America and Eastern Africa — in cacao trees nurtured by sun, shade, and generations of wisdom.
We work directly with growers who harvest by hand, ferment with care, and dry beans under the open sky.

Each step matters.
Fire-roasting to coax out bold notes.
Stone-grinding for luscious texture.
Thoughtful pairings with fruits, florals, spices, and salts that speak to both place and imagination.

From dynamic growing regions to our workshop to your fingertips — this is chocolate meant to be felt, not just eaten.

A person wearing a striped shirt and shorts walking through lush green tropical plants, including banana trees, under a partly cloudy sky.

An elderly man holding two large, ripe cacao pods, standing outdoors in front of green foliage and red flowers.

Inside a greenhouse with rows of drying cacao beans on racks.

An elderly man in a colorful, patterned shirt stands outside, looking at his phone. There is a blue bucket filled with what appears to be small white or beige objects at his feet. In the background, a motorcycle is parked under a wooden shelter with a corrugated metal roof, and a person in a red shirt is partially visible.

A cacao tree with large green pods growing on its trunk and branches, surrounded by green foliage.

A young boy stands outdoors in front of green shrubs and trees, with a mountain in the background. He is wearing a green shirt with floral patterns and black pants, and is looking to his left. Part of another person is visible, sitting on the ground nearby.

A greenhouse or tunnel with a dirt floor, wooden shelves, and various seedlings and gardening supplies, covered with a dark green plastic or mesh cover.

A man wearing a checked shirt, dark pants, and a wide-brimmed hat standing outdoors among green trees and shrubs, gesturing with his right hand.

Cocoa pods, some opened showing cocoa beans, scattered on the ground near a bucket filled with crushed cocoa beans.

Two men kneel on the ground in a lush jungle, examining a large pile of cocoa beans spread out on a tarp. One man is wearing a purple shirt and shorts, and the other is in a blue shirt and khakis, both wearing caps. They are sorting or inspecting the beans amidst tropical plants and trees.

Close-up of a small yellow and pink flower blooming on a tree trunk with blurred green leaves in the background.

A woman in a pink and black striped shirt and black hat inspecting cacao pods on a tree in a lush green farm.

OUR GLOBAL CACAO COMMUNITY

Where Every Bar Begins

Behind every Makenu bar is a relationship — a handshake, a shared story, a connection across cultures and climates.

We source our cacao through Uncommon Cacao, a company built on transparency in trade from farm to finished bar. We also maintain direct partnerships with growers in Belize, the Dominican Republic, and Uganda — working hand-in-hand with communities who hold generations of cacao wisdom.

These aren’t just sourcing trips. They’re soul trips.
Moments of laughter over fermentation tanks. Conversations beneath cacao trees.
Lessons in patience, precision, and respect for the land.

We believe knowing where your chocolate comes from — and who makes it possible — deepens every bite.

FEATURED ORIGINS

Belize, Dominican Republic, Uganda

Belize
In the lush Toledo District, we work with Maya-centered farming communities who ferment their cacao using age-old techniques and sacred care.

Dominican Republic
A region where tradition meets innovation — farmers here cultivate cacao with deep fudgy character and bright fruit undertones. It's a core part of our single origin story.

Uganda
East Africa’s volcanic soil produces cacao with unexpected depth. Our partners here are reshaping local economies through regenerative farming and chocolate education.

70% Single Origin

from $5.50

A Journey Through Cacao. This is chocolate that tells the story of where it comes from — bold, expressive, and alive with nuance.

Each bar in our 70% Single Origin collection is crafted with cacao sourced from a specific region, allowing the natural terroir of the bean to shine through. No flavors added. Just fire-roasted cacao, stone-ground to preserve the poetry of place.

Choose your origin. Let the tasting take you there:

Belize – Lush and bright, with bold fruit notes that rise and linger like a tropical sunrise.
Dominican Republic – Fudgy and grounded, yet still tinged with berry — a deep hum with a playful finish.
Guatemala – Almond warmth layered with citrus sparkle — like spiced sunlight in a bar.
Ecuador – Sweet and soft with hints of graham and dried fruit — nostalgic, cozy, and comforting.
Uganda – Mellow and creamy, like a dark milk chocolate kissed by caramel and earth.

Each origin reveals something different. What do you feel when you taste yours?

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