Unlike many other chocolate companies, DAGOBA chocolate sources its own cacao and continually
searches for new sourcing opportunities. That helps us carefully monitor quality and flavor.
But it also serves a bigger purpose. Through careful sourcing, we minimize our impact and
benefit the communities that grow our ingredients.
DAGOBA chocolate’s Peruvian cacao comes from a small community of indigenous growers in San Juan de Cheni. In recent years, DAGOBA chocolate has helped these farmers create a central fermentation area and seedling nursery. Farmers achieved Rainforest Alliance certification for community farms in 2011.
Cacao from this region carries a complex blend of fruit, rose and
The farm of Finca Elvesia has a long and rich history. A Swiss family converted the farm to cacao at the turn of the 20th century. Today, it is home to a variety of farming workshops, renewable energy initiatives, and is Rainforest Alliance Certified™. The farm’s rocky, sloped terrain gives its organic cacao beans a fruity flavor.
Fermentation and roasting develops a balanced flavor blend of nuts, wild cherry, oak and tannin.
Our Tanzanian cacao beans come from the Biolands Cooperative in Kyela. More than 20,000 farmers from this cooperative achieved Rainforest Alliance certification for their farms at the request of DAGOBA chocolate.
Special fermentation practices result in a rich bouquet of berry flavors with notes of leather, fig and plum.