Origin Stories

Costa Esmeraldas, Ecuador

Tucked in one of the world’s oldest cocoa-growing regions, Costa Esmeraldas is a 100-hectare farm run by Freddy Salazar and his family. A brief wet season from January to May gives way to steady, light rain that keeps the farm thriving year-round. Cocoa trees bloom with fruit between January and February, ready for harvest from July to September. The result? A cacao bursting with fruity notes and a whisper of roasted nuts—pure Ecuadorian heritage in every bite.

 

Ambanja, Madagascar

On Madagascar’s northwestern tip, Bertil Akesson tends a single-estate farm that’s been perfecting cacao since 1920. What began as a small operation has grown into one of the island’s finest estates. The cacao here is a standout, alive with rich fruit flavors—think raspberry or cherry—that dance on the palate. It’s a taste shaped by a century of care.

 

Maya Mountain, Belize

Maya Mountain Cacao takes a different path, uniting 411 family farms in southern Belize. By buying “wet” (unfermented) cacao at fair prices, they link local growers directly to the world market. This season’s harvest delivers deep blackberry tones with a warm, toasty edge—a reflection of community and craft.

At Native Bean, these origins are the soul of our chocolate. Each bean tells a story of place and people, brought to life in every bar we make. Taste the journey—shop our collection today!