Recently Colombia, one of the most bio diverse & lush countries on the planet has surfaced as a source of incredible & exotic cacao. At the heart of these explorations is Cacao de Colombia. They work closely with Colombia's most geographically remote, indigenous nations & rural communities to source high quality beans. They also run a cacao school focused on sustainable growing and harvesting techniques offering generous incentives to farmers. These beautiful beans are from Arauca, an area named after the river that separates it from Venezuela. Origin: Arauca, Colombia. Tasting notes: honey, pecans, nectarines, yogurt.

Made with 3 types of flavour grade cacao beans. The cocoa is roasted, refined and conched without the addition of any sugar, emulsifiers or flavourings. The wild, raw taste of this 100% chocolate may bring about an unexpected change of consciousness. Enjoy it while it lasts. Batch A3.

Our friend Desmond, part farmer-philosopher-madman (all the right traits for growing incredible cacao) owns Bachelor Hall Estates, left to him by his grandfather. Fed by two fresh water springs, his farm is in a unique location in the nutrient rich valley between the spiritual & majestic Blue and John Crowe mountains. Seedlings were originally transplanted from Trinidad in the 1800s. Today the cacao grows naturally, without the use of fertilizers, surrounded by coconut palms. We hike up to the highest point on the farm, the breathtaking beauty of the sea, forest, and mountains surround us in every direction. Origin: St. Thomas Parish, Jamaica. Tasting notes: cashews, honey, cherry, wood, rum.

Madagascar, the oldest island on the planet has been growing cacao in the Sambirano Valley since the early 1900s. We call this origin the "gateway chocolate" as Madagascar is often the portal for 1st timers into the intricate and captivating world of single origin chocolate. Bertil Akesson's family owned estate has been supplying us with their beautiful Madagascan beans since Soma began in 2003. The beans from his Bejofo farm are deep red in colour, a reflection of the prominent red fruit & citrus notes this area in known for. Origin: lower Sambirano Valley, Madagascar. Tasting notes: raspberry, cherry, peanut butter, pomelo.

Bến Tre is a coastal province on the Mekong Delta, the birthplace of cacao in Vietnam. The tropical area is low-lying with a vast network of rivers, rice paddies, swamplands and small canals that reach far into the farmland. 30-40 small 2-3 acre farms are organized as fermentary groups, wet beans are transported to one central place for fermenting in wooden boxes. The beans are from Marou Faiseurs de Chocolat in Saigon who work directly with the farmers. The cacao is special to us, not only for its exceptional flavours, but also as a fond reminder of a beautiful friendship that started during a monsoon in Saigon. Tasting notes: cinnamon, persimmon, nutmeg, molasses.

Our newest Peruvian chocolate made with Criollo beans grown in VRAE (Valle de los Rios Apurimac y Ene) This farmer co-op "El Quinacho" supports over 500 families. This cacao is aromatic, unique and grown sustainably with a punch of citrus & notes of baked brownies.

In Bahia: a region well documented in Jorge Amado's classic novel of cacao "The Violent Land" lies Fazenda Boa Vista, high on the mountains of Cafundós. This micro region has volcanic soil and its deep forest is a sacred sanctuary of ancient Amelonado type cacao called Parazinho. The crop grows fully integrated with the endangered Atlantic Tropical Rainforest, encouraging biodiversity. Fermented for 7 days in Jequitiba wooden boxes. Notes: cashews, roasted grains.

A big part of the chocolatemakers art lies in blending cacao origins and anticipating how they will react and ultimately taste together. The resulting blend is a classic beautifully balanced dark chocolate, earthy and nutty suitable for daily enjoyment...

Camino Verde, Ecuador is a unique Arriba Nacional due to the progressive fermentation methods/science involved in producing the cacao. By treating the cacao like wine, grower Vicente Norero controls the microbiology of the ferment just as a wine maker would. Pausing inoculation & imposing different bacteria to control the degradation of acid and sugars during the entire process. Our bar is creamy in texture, notes of roasted nuts and baked brownies.

The legendary "pure and delicate Criollo" from the central coastal highlands of Venezuela. The Chuao plantation produces a variety of cocoa that is famous for its quality and has a well documented history going back to 1592. We picked up a small lot of this cacao and have used gentle roasting and conching with no added vanilla or soy lecithin to make a bar that can tell its own story...Intense, aromatic with notes of toasted almonds & dried figs.

From the last great frontier for undiscovered cacao. "Chuno" a Trinitario cacao from the San Jose de Bocay/Pantasma region of Nicaragua. Processing includes 6 days fermentation and 6 days of solar drying on wood. The result is a fruity chocolate with a refreshing astringency. (Tasting notes: citrus, pepper, walnuts.)

We've sourced this certified fair trade and organic cocoa from "Conacado" a group of small scale cocoa producers in the Dominican Republic. An earthy dark chocolate with a creamy mouthfeel, notes of cherry jam, bananas, & toasted bread.

A dual origin chocolate made with cacao beans from Peru and the Dominican Republic. This Organic 67% chocolate was made with a new and unique process resulting in an incredibly smooth bar. Notes of roasted grains, & brownies with a [sic] end punch of astringency.

A single origin chocolate from Cahabón which lies in the Alta Verapaz mountain chain of Guatemala. The people in the coop that grow these beans are from the indigenous tribe Kekchi Maya who have consumed cocoa in drink form for thousands of years. An earthy chocolate with notes of lime.

Maybe the last great frontier for undiscovered cacao. Our man in Nicaragua (Hello Giff!) hooked us up with some fine native Nicaraguan Trinitarios "descendants of indigenous criollo stock (but with some introgression)". In accordance with our travelling without moving principle: taste and let yourself be transported to the empire of the senses...nutty base notes with layers of ripe bananas.

A classic Venezuelan bean from Ocumare de la Costa, one of the magical cacao growing valleys on the Aragua coast of Northern Venezuela. Trinitario with strong Criollo tendencies. Ocumare has a true dark personality that is gutsy and bold. Earthy backbone, with strong chocolate undertones rounded out with fruity notes in the form of berries and stone fruit. (Tasting notes: cacao, blackcurrant, plums, peaches.)

An 85% version of our popular PNG made with Trinitario cacao beans from Papua New Guinea. Fruity and light coloured chocolate. Mildly smoky and pleasantly astringent.

The oldest cocoa plantings in the South Pacific exist in Samoa and Vanuatu. The Vanatu cocoa farms date back to the late 19th century, where they were established as a plantation crop on Espiritu Santo with Amelonado cocoa sourced from Java or Papua New Guinea. The pronounced acidity and smokiness point to the use of wood fired dryers used to remove moisture from the beans before shipping. Light and fruity but with interesting hammy notes (as in smoked ham).

The humid marshes Southwest of Lake Maracaibo in Western Venezuela provide the perfect climate for a delicate Criollo cacao known as Sur del Lago. This famous cacao is mentioned in recipe books as far back as the early 19th century. It was then known simply as "Maracaibo" as this was the port from which it was shipped. Earthy, woody, with underlying nutty notes.

Amazing Trinitario beans from Tanzania - a relatively new region for high quality organic cocoa. This earthy chocolate is made from cocoa beans grown on the northern tip of Lake Nyara, a region rich in volcanic deposits. Nutty, well balanced, with unique malty notes.

A blend of 3 impressive but very different cacoa [sic] beans: Apurimac from Peru, Papua New Guinea and La Red from the Dominican Republic. Chocolate that could not exist without blending. Fruity, earthy, dynamic. Gangsta

Trinidad has supplied the world with high grade flavour cacao since the early 1800s. In recent years it has been hard to source, we have finally established connections & received some beans. This sample batch was made with cocoa from a historic plantation area known as Sangre Grande. Notes of brownies & roasted grains.

Cocoa from Four Distinct Origins merged into a unique Dark bar that will make your neurons boogie. "Kuapa Kokoo" a free trade cocoa from Ghana provides the deep chocolate base, Carenero Superior and Ocumare from Venezuela contribute a complex nuttiness, and Sambirano cocoa from Madagascar adds a fruity acidity. (Batch BL 3, batch size: 45 kg)

Vigia cocoa is produced in the area southeast of Lake Maracaibo in Venezuela known for its perfect conditions for growing cacao. The varieties of cacao produced in this region are Criollo Mérida, Guasare, Porcelana, and hybrid cacao such as Criollo Lobatera. All share Criollo ancestry, large sized beans, great flavour, and come from historical plantings. A perfect balance of nutty undertones, dried fruit with a creamy base. Notes: cream, cashews & raisins.

We chose four of our most interesting cacao beans to create a blended 70% chocolate that represents a snapshot of our current selection - all in one bar. Taste the contrast spanning continents, bean types, fermentation protocols, roast profiles, & conche times. An all in blend that will make your neurons boogie. Notes: walnuts, bananas, plums, and cherries.

A special couverture blend we put together especially for our chef friends to make delicious stuff from.

Among the independent cacao producers who dedicate their love and care to Venezuela's coastal lands, is Vicente Ramón Fuentes Zapata. Vicente runs Finca Torres a historical farm located within Henri Pittier National Park close to Chuao & Ocumare. The park is made up of cloud forests, mountains & shoreline, home to hundreds of different species of birds & plants. The farm is one of only 6 cacáo haciendas left in an area famed for its Criollo lineage - a disappearing legacy. We were lucky to receive 3 bags from his annual production of only 1.5 tons. These beans exhibit characteristics of a classic Venezuelan coastal Criollo mix-up. Origin: Choroni, Aragua, Venezuela. Tasting notes: molasses, coffee, walnut, date, mulberry.

Canoabo, Ucayali, Hacienda Victoria, if these names mean something to you then you are one of us; nutty, cacao-obsessed, and ready to infiltrate the world of chocolate flavour.

Crazy 88s seek out the best cacao from all over the globe. Secret mission: to skillfully blend different origins to make a potent, and beautifully nuanced extra dark chocolate. Crazy 88 is our secret flavour weapon. Crazy 88 ninjas cast a shadow in the form of a cat.

Origin: Hacienda Victor, Ecuador + Ucayali, Peru + Canoabo, Venezuela.

Tasting notes: black tea, balsamic vinegar, fresh cream, lemon, jasmine, apricot, toast.

Produits Des Iles SA (PISA), is a new force in Haiti's north. PISA connects 1,489 organic, smallhold farmers, 476 of whom are women. Training in sustainable farming and post harvesting has resulted in cacao the farmers are proud of. Their motto is "made with love and pride". Among Haitian farmers, "Creole gardens" refer to dense tangles of vegetation less than an acre in size, forming mini-forests. Larger trees such as coconut, breadfruit, mangos & avocados tower over the gardens providing, shade to the smaller cacao trees, a lush habitat for native animals and food for the farmers. Tasting notes: apricot, lemon, jasmine.

Deep in the famous growing region south of Lake Maracaibo in Venezuela lies Estación Chama. This research center is a germplasm bank dedicated to preserving the rare Porcelana cacao bean. Here as part of a Venezuelan cacao research program, a hybridized Porcelana/Ocumare was created named Criollo Santa Barbara. Luckily a very small amount was released for export making its way to our factory. The cut test reveals a high percentage of ivory coloured beans. The finished chocolate - light coloured, round and delicate, with a lingering, herbaceous finish. Very limited edition. Origin: south of Lake Maracaibo, Venezuela. Tasting notes: coffee, buttermilk, macadamia nut, nectarines, orange blossom, raisins, malt, grass.

In the sixties, Brion Gysin invented a kinetic sculpture called the dream machine. Inspired by the happy feeling you get traveling on a sunny day, the rhythmic flickering of sun and shadow opening a portal into dreamland. When all the chocolat machines in the factory are whirling at the same time and the smell of cacao fills the air, a similar portal opens. Dream Machine chocolate is made with cacao from our favourite farms and growing regions. Close your eyes, place a piece on your tongue, let the chocolate slowly melt and take a trip to the chocolate lands. Tasting notes: bananas, cashews, honey, blackberry.

A blend of two distinct cocoa beans from different sides of the planet...An organic/fairtrade cocoa from the Dominican Republic blended with Cocoa from Papua New Guinea. Expect fruitiness, spice, notes of tobacco, and dried fruit.

A beautiful pairing of two organic cocoa beans, Sambirano from Madagascar and Elvesia from Dominican Republic. Creamy texture with fruity notes of molasses and raisins.

To break in and inaugurate our new larger chocolate production line we decided to meld some special origins. Maintaining a global perspective we used cacao from different ends of the planet. Equal amounts of nutty dark Nacional from Ecuador and Madagascar's supremely fruity and organic cocoa. A blend for the ages. Notes of raspberry jam and toast with a hint of liquorice.

A blended chocolate made with cocoa from Madagascar, Java and Papua New Guinea. Roasted and conched separately and blended to create an exotic, fruity and slightly smoky bar. "There is always soma, delicious soma, half a gramme for a half-holiday, a gramme for a week-end, two grammes for a trip to the gorgeous East, three for a dark eternity on the moon" - Aldous Huxley

We have created a dark 75% chocolate from a classic forastero cacao grown in West Africa. Kuapa Kokoo is a Fair Trade Certified™ cooperative of Ghanaian cocoa farmers. In Twi, the local language, their motto, "Pa Pa Paa" means "the best of the best." Notes of baked brownies & caramel with nutty undertones.

An intense and slightly acid chocolate infused with the essence of green tangerine. A smooth, complex and totally fresh chocolate is born... (Batch GT 11, batch qty: 550)

Guasare was discovered by agronomist Humberto Reyes on a small farm in Sierra de Perija near the Colombian border. The seeds were transported and nurtured at the agriculture research center, Campo Experimental San Juan de Langunillas in the Andes. Here they found, unlike typical Criollo traits the Guasare plants to be surprisingly prolific, disease resistant with blossoms in 2 years, fruit pods in 3. This bar is made from cacao grown on 4 multi-crop farms interspersed with bananas and coffee in the region of Rosario, West of Lake Maracaibo. The seedlings are from the original Humberto Reyes samples, same beautiful complex heritage criollo flavours but much easier to grow, with a higher yield, & huge plump seeds. Guasare is more than a bar it represents hope in a country enveloped in chaos. The future awaits. Tasting notes: cream, malt, cacao, coffee, tamarind, figs.

Costa Esmeraldas is a single estate cacao farm owned by the Salazar family on the NW coast of Ecuador. The steep 100-hectare site is planted with Nacional-Venezolano amarillo cacao. During harvest time the pods are transported daily, beans meticulously fermented & sun-dried at their new post-harvest facility close to the farm.

Oranges, limes, lemons, plantain, bananas, guayaba, & papaya are grown interspersed with the cacao to reduce erosion on the steep terrain. Last time we met, Fredy Enrique Salazar passionately tells me, "We also grow fruit because it feeds everyone who works the farm." Their land is beautiful -- lush namesake emerald green hills layered in every direction.

Tasting notes: lemon, bread, cherries, balsamic vinegar, brownies, green bananas.

Chocolate as it was back in the day: Simple and pure. Only two ingredients ground together in our vintage melangeur, no further processing, refining or conching. Partially ground Chuao, Venezuela cacao nibs and whole crystals of organic cane sugar provide an entirely unique crumby almost cookie-like texture. Old School all the way.

Chocolate as it was back in the day: Simple and pure. Only two ingredients ground together in our vintage melangeur - no further processing, refining or conching. Partially ground cocoa nibs and whole crystals of organic cane sugar provide an entirely unique crumbly almost cookie-like texture. Old School all the way...

Chocolate as it was back in the day: Simple and pure. Only two ingredients ground together in our vintage melangeur - no further processing, refining or conching. Partially ground cocoa nibs and whole crystals of organic cane sugar provide an entirely unique crumbly almost cookie-like texture. Old School all the way...

Historically, cocoa was named for the port from which it shipped. Puerto Cabello was such a port and cacao from the Patanemo area was shipped under that name to chocolate factories in Europe. From the prized cacao growing areas along the North coast of Venezuela, the pale beans reveal a noble Criollo lineage. Rich, creamy, notes of chocolate pudding and cashews, persistent flavor.

If you stayed awake in chocolate class you would know that "Nacional" is a fine flavor cacao that originated in Ecuador. It is renowned for its pronounced floral character. Recently a genuine strain of Nacional was recovered, growing at a high altitude in a box canyon in the Maranon River valley of Peru. It has some relatively atypical white colored seeds. DNA tests show it to be an identical match to pure Nacional. This bar won us a bronze, silver and gold in the International chocolate awards 2014.

After 12 yrs learning about this rare cacao (often referred to as the holy grail of cacao) we were able to secure a few bags of these precious beans from the region south of Lake Maracaibo in Venezuela. Estación Experimental Chama, is a germplasm bank dedicated to the preservation of Porcelana, most of its harvest reserved for replanting. A gentle roast & conch exposes an extraordinary and complex chocolate containing a full scale of delicate tasting notes. Very round with a freakishly long finish. Quiet & mighty. Limited edition. Tasting notes: cream, cashews, figs, grass, strawberries, coconut, honey, orange marmalade.

The cacao beans used to make this chocolate is grown by 500 smallholder farmers in the lush growing region of Bundibugyo in Uganda. Each farm is 1-2 hectares, either owned as family land or leased from other farmers. Wet beans are bought and transferred to a central post harvest facility in a converted B&B in the village of Bumate. The location is at the base of the hills leading into the mountains taking advantage of maximum sunshine and limiting runoff. Tasting notes: raisins, figs, chocolate cake, walnuts, vanilla.

To honour the cultural connection between Jamaica and Toronto we have been on the look-out for a source of cacao from Jamaica for many years. Last year we connected with a wonderful plantation in St. Thomas Parish in the South East growing region of the island. This farm grows an exceptional crop of Trinitario beans that are carefully fermented and systematically dried. (Notes: ripe raspberries & wildflower honey.)

Last year a novel idea came to us after an inspired conversation with our friends at Stratus Vineyards in Niagara-on-the-Lake. Shortly thereafter, an oak barrel partially filled with the residual yeast cells from the winemaking process known as "lees" was delivered from Stratus to Soma. We roasted some Nacionial cacao from Ecuador and added the roasted nibs to the wine barrel, sealed it and then left it alone, kicking it around every once in a while to make sure things were mixed. After three months, an incredible aromatic wine infused cocoa emerged. We continued with our chocolate making process, grinding, refining and conching. The result is an elegant 70% chocolate with a heightened dimension of flavour. An experimental Soma chocolate bar with the subtle flavour of a Stratus wine.

A mysteriously flavourful dark chocolate created in our micro chocolate factory by roasting, refining and conching vintage cocoa along with chili, cinnamon, ginger and our secret spices... "abstract chocolate science". Batch CSX 21, qty: 550

A meeting of three heavyweights! Chuao from coastal Venezuela, Alto Beni - a wild cacao from Bolivia and Elvesia from the Dominican Republic meet in a bar. They all get along nicely and tell stories until the wee hours. A serious blend with a lot of punch. Elegant and persistent chocolate flavour, roasted nuts and a lingering honey finish.

Tiền Giang is a province in southern Vietnam's Mekong Delta, a low-lying, tropical region with a vast network of rivers, rice paddies, and swamplands. 149 smallhold cacao farms, often less than an acre in size are organized as fermentary groups, wet beans transported to one central place. Under threat of drought and increased salinity this area's future in cacao is hopeful but uncertain. These beans come to us from our friends at Marou Faiseurs de Chocolat in Saigon who work directly with the farmers by providing feedback and assistance. The cacao is special to us, not only for its beautiful exotic flavours, but also as a fond reminder of a visit to Marou where our friendship was sealed by a tropical rainstorm. Tasting notes: cinnamon, wild ginger, cherry jam, Brazil nut.

This bar is made with cacao grown along the mighty Ucayali River in the Amazon jungle. Historically this was a dangerous coca-growing region with a heavy presence of traffickers. A government program to quell narcos activity in addition to being paid premium prices, farmers are now switching to cacao as an alternate market to cocaine. Ucayali River Cacao is a central fermentary that works with over 400 small family farms with 1-3 hectares of land each. Local varieties of cacao called "comun" and Trinitario clones (never CCN-51) are brought in by boat then carefully fermented, dried and blended to preserve the beautiful flavours of the region. Tasting notes: Mission fig, banana bread, orange blossom.

Located in Northeast Bolivia, a series of man made islands made from pottery shards built on a savannah. These feral cacao trees were planted on these islands before Columbus arrived in the New World and grown without intervention making it some of the purest heirloom cacao grown in the world today. Creamy texture with notes of caramel, baked brownies, & molasses.