The Markham Plantation in eastern Papua New Guinea has produced some of the most unique cacao we've ever experienced. Rich volcanic soil, up to 102 inches of annual rainfall, a five-day wood box fermentation and a wood-fired cocoa drying cycle all combine to create complex flavors which include tropical fruit, green banana, smoky and earthy notes. In 2014 we received a final cacao harvest before the plantation land was repurposed for other crops. A small amount of chocolate made in 2014 from that final harvest was stored in bulk and reserved for a later time. Now, 10-years later, we've unveiled, tempered and molded our 2014 reserve Markham Plantation chocolate. Let us know what you think.

Dark roast, subtle conch
Batch #10-013
Batch size: 365
Created Sept. 6, 2010

Dark roast, medium conch
Batch #10-014
Batch size: 515
Created Sept. 17, 2010

Medium roast, medium conch
Batch #10-015
Batch size: 400
Created Oct. 1, 2010

We've selected the highest quality organic Dominican Republic cacao available for this unique bar. Our light roast highlights naturally occurring acidity with hints of lemon and fig. Hours of stone grinding achieve the ideal texture. then, a subtle conching step develops and mellows the final chocolate flavor through heat, aeration and time. Added cocoa butter gives the chocolate a silky texture as it melts in your mouth. We hope you enjoy the results. (Light roast, subtle conch)

Dark roast, conche: none
Batch #10-018
Batch size: 520
Created: Dec. 31, 2010

Madagascar's Sambirano Valley produces some of the most flavorful cocoa in the world. Daily harvests are fermented six days to develop a signature fruitiness. Our light roast highlights this natural fruitiness. During conching the chocolate is heated, mixed and aerated, resulting in complex citrus flavors reminiscent of grapefruit.

Medium roast, long conch
Batch #11-012
Batch size: 480
Created Mar. 18, 2011

Dark roast, medium conch
Batch #11-021
Batch size: 487
Created Sept. 2, 2011

Medium roast, medium conch
Batch #11-022
Batch size: 533
Created Sept. 29, 2011

Rich, volcanic soil and up to 102 inches of annual rainfall make the Markham River Valley in eastern Papua New Guinea home to some of the most unique cacao in the world. Seasonal harvests from a single estate plantation are wood-box fermented for five days to develop complex flavors. Our light roast creates a delightful mix of acidic and tropical fruity notes with an ever-changing complexity. Days of stone grinding achieve a silky texture. The chocolate is heated, mixed and aerated -- this is conching. Our medium conche mellows some of this cacao's bold tropical character while leaving a distinctively sharp flavor. (Light roast, medium conche)

Rich, volcanic soil and up to 102 inches of annual rainfall make the Markham River Valley in eastern Papua New Guinea home to some of the most unique cacao in the world. Seasonal harvests from a single estate plantation are wood-box fermented for five days to develop complex flavors. Our medium roast brings out a medley of roasted nut and caramelized sugar with a savory character, followed by notes of tropical fruit. This is one of our most complex bars. Days of stone grinding achieve a silky texture. The chocolate is heated, mixed and aerated -- this is conching. Our medium conche mellows some of this cacao's bold tropical character while leaving a distinctively sharp flavor. (Medium roast, medium conche)

The Markham River Valley in eastern Papua New Guinea is home to the single estate plantation where our Trinitario cocoa is harvested, wood-box fermented for five days then dried for up to three days before shipping. Rich volcanic soil and up to 102 inches of annual rainfall help create cacao with exceptional complexity that we highlight with different roast levels and conche durations. (Dark roast, medium conche)

Rich, volcanic soil and up to 102 inches of annual rainfall make the Markham River Valley in eastern Papua New Guinea home to some of the most unique cacao in the world. Seasonal harvests from a single estate plantation are wood-box fermented for five days to develop complex flavors. Our light roast creates a delightful mix of acidic and tropical fruity notes with an ever-changing complexity. Days of stone grinding achieve a silky texture. Leaving this cacao unconched creates a bold, primitive, fruity character that is up- front and intense. Flavor notes include lime and passion fruit. (Light roast, unconched)

We've selected the highest quality organic Dominican Republic cacao available for this unique bar. Our medium roast reveals subtle notes of blackcurrant, caramel and vanilla. Hours of stone grinding achieve the ideal texture. Then, a subtle conching step develops and mellows the final chocolate flavor through heat, aeration and time. Added cocoa butter gives the chocolate a silky texture as it melts in your mouth. (Medium roast, subtle conche)

The 224 Story: We've hand-selected the highest quality Organic and Fair Trade Hispaniola Conacado cacao available for this unique chocolate. Our medium roast reveals subtle notes of blackcurrant, caramel, and vanilla. Days of stone grinding achieve a silky texture. The chocolate is heated, mixed and aerated--this is conching. Our medium conche mellows each flavor note, creating a smooth blend reminiscent of caramel and milk chocolate with subtle hints of red fruit and plum. A small amount of cocoa butter enhances the chocolate's silky texture as it melts on your palate. Compare 224 with recipe 223 to experience how conching dramatically changes chocolate flavors. (Medium roast, medium conche)

The 225 Story: This Organic and Fair Trade cacao is from the Bellavista cooperative along the Rio Huallaga in the San Martin Region of central Peru. Its flavor complexity is among the most interesting we have encountered. Notes of red fruit and banana are enhanced by naturally occurring tannins, resulting in a complex array of flavors. Our light roast develops notes of berries and green banana. Days of stone grinding achieve a silky texture. The chocolate is heated, mixed and aerated--this is conching. Our medium conche refines an array of fruity and floral notes with an underlying chocolaty finish. Compare 225 with recipe 226 to experience how roasting levels dramatically change chocolate flavors. (Light roast, medium conche)

The 226 Story: This Organic and Fair Trade cacao is from the Bellavista cooperative along the Rio Huallaga in the San Martin Region of central Peru. Its flavor complexity is among the most interesting we have encountered. Notes of red fruit and banana are enhanced by naturally occurring tannins, resulting in a complex array of flavors. Our slow, dark roast develops flavors of roasted nuts and berries. Days of stone grinding achieve a silky texture. The chocolate is heated, mixed and aerated--this is conching. Our medium conche refines notes of chocolate, roasted nuts and coffee. (Dark roast, medium conche)

In the remote Mariañón River Canyon of Peru, rare white beans with rich nutty flavors co-exist with floral-fruity purple beans within the same cacao pods: a combination existing nowhere else in the world. This rare cacao, genetically verified by the FDA as Pure Nacional, was thought extinct for over 90 years. The high Marañón Canyon walls create a unique micro-climate where Theobroma Cacao thrives at over 3,500 feet above sea level, some of the highest altitudes ever reported. Once harvested, this organically grown cacao is transported by foot or by burro from remote farms to a single fermentation-drying facility dedicate to this unique crop. Chocolate made from this exclusive cacao has intense flavors with a floral aroma, persistent mellow richness and a remarkable lack of bitterness. (Light roast, medium conch)

In the remote Mariañón River Canyon of Peru, rare white beans with rich nutty flavors co-exist with floral-fruity purple beans within the same cacao pods: a combination existing nowhere else in the world. This rare cacao, genetically verified by the FDA as Pure Nacional, was thought extinct for over 90 years. The high Marañón Canyon walls create a unique micro-climate where Theobroma Cacao thrives at over 3,500 feet above sea level, some of the highest altitudes ever reported. Once harvested, this organically grown cacao is transported by foot or by burro from remote farms to a single fermentation-drying facility dedicate to this unique crop. Chocolate made from this exclusive cacao has intense flavors with a floral aroma, persistent mellow richness and a remarkable lack of bitterness. (Medium roast, subtle conch)

In the remote Mariañón River Canyon of Peru, rare white beans with rich nutty flavors co-exist with floral-fruity purple beans within the same cacao pods: a combination existing nowhere else in the world. This rare cacao, genetically verified by the FDA as Pure Nacional, was thought extinct for over 90 years. The high Marañón Canyon walls create a unique micro-climate where Theobroma Cacao thrives at over 3,500 feet above sea level, some of the highest altitudes ever reported. Once harvested, this organically grown cacao is transported by foot or by burro from remote farms to a single fermentation-drying facility dedicate to this unique crop. Chocolate made from this exclusive cacao has intense flavors with a floral aroma, persistent mellow richness and a remarkable lack of bitterness. (Medium roast, long conch)

In the remote Mariañón River Canyon of Peru, rare white beans with rich nutty flavors co-exist with floral-fruity purple beans within the same cacao pods: a combination existing nowhere else in the world. This rare cacao, genetically verified by the FDA as Pure Nacional, was thought extinct for over 90 years. The high Marañón Canyon walls create a unique micro-climate where Theobroma Cacao thrives at over 3,500 feet above sea level, some of the highest altitudes ever reported. Once harvested, this organically grown cacao is transported by foot or by burro from remote farms to a single fermentation-drying facility dedicate to this unique crop. Chocolate made from this exclusive cacao has intense flavors with a floral aroma, persistent mellow richness and a remarkable lack of bitterness. (Dark roast, long conch)

In the remote Mariañón River Canyon of Peru, rare white beans with rich nutty flavors co-exist with floral-fruity purple beans within the same cacao pods: a combination existing nowhere else in the world. This rare cacao, genetically verified by the FDA as Pure Nacional, was thought extinct for over 90 years. The high Marañón Canyon walls create a unique micro-climate where Theobroma Cacao thrives at over 3,500 feet above sea level, some of the highest altitudes ever reported. Once harvested, this organically grown cacao is transported by foot or by burro from remote farms to a single fermentation-drying facility dedicate to this unique crop. Chocolate made from this exclusive cacao has intense flavors with a floral aroma, persistent mellow richness and a remarkable lack of bitterness. (Medium roast, long conch)

Cocoa from Guatemala's Polochic Valley is some of the finest we've experienced. Our light roast reveals notes of strawberry jam, deep red fruit and caramel. During conching the chocolate is heated, mixed and aerated. Our long conche mellows the cocoa, leaving a hint of graham cracker.

Medium Roast Long Conche Cocoa from Guatemala's Polochic Valley is some of the finest we've experienced. Our medium roast reveals notes of red fruit and caramel. During conching the chocolate is heated, mixed and aerated. Our long conche results in a mellow flavor with subtle earthy notes.

Cocoa from Guatemala's Polochic Valley is some of the finest we've experienced. Our dark roast reveals notes of black currant and fig. During conching the chocolate is heated, mixed and aerated. Our long conche results in mellow flavors highlighted with mocha and caramel notes.

ABOCFA is one of four Organic/Fair Trade farmer cooperatives in Ghana - known for producing the highest quality traceable cacao in the region. Our light roast combined with a subtle conche cycle highlights rich fudgy notes with an underlying sweetness reminiscent of fig jam.

Dark Roast Medium Conche ABOCFA is one of four Organic/Fair Trade farmer cooperatives in Ghana - known for producing the highest quality traceable cacao in the region. Our dark roast combined with a medium conche cycle enhances deep chocolatey and fudgy notes.

This bar was created with cocoa from the Mirasa Hills forest reserve region of south-central Ghana. Our partners, Three Mountains Cocoa, are the purveyors of this exceptional organic cocoa. Our light roast combined with a subtle conche cycle highlights notes of brownies with subtle allspice notes.

This bar was created with cocoa from the Mirasa Hills forest reserve region of south-central Ghana. Our partners, Three Mountains Cocoa, are the purveyors of this exceptional organic cocoa. Our dark roast combined with a subtle conche cycle highlights notes of walnut and brownies.

Light Roast Subtle Conche Batch 21-445 O'Payo™ is an organic fine cocoa variety from the Waslala municipality, within the Bosawas Natural Reserve in the northern mountains of Nicaragua. Profundo describes a long fermentation and slow drying process, producing flavors of ripe fruits and nuts with floral and spicy notes.

O'Payo is an organic fine cocoa variety from the Waslala municipality, within the Bosawas Natural Reserve in the northern mountains of Nicaragua. Profundo describes a long fermentation and slow drying process, producing flavors of ripe fruits and nuts with floral and spicy notes.

Dark Roast Long Conche Batch 21-433 O'Payo™ is an organic fine cocoa variety from the Waslala municipality, within the Bosawas Natural Reserve in the northern mountains of Nicaragua. Profundo describes a long fermentation and slow drying process, producing flavors of ripe fruits and nuts with floral and spicy notes.

Medium Roast Medium Conche Batch 21-454 Madagascar's Sambirano Valley produces some of the most flavorful cocoa in the world. Daily harvests are fermented six days to develop a signature fruitiness. Our medium roast develops deep flavor notes reminiscent of red berries. During conching the chocolate is heated, mixed and aerated, producing complex acidic, fruity notes.

The Chuao village in the northern coastal mountains of Venezuela is famous for its unique cacao. Chocolate enthusiasts covet the pure, clean flavor notes while reminiscing on romantic visions of Chuao village ancestral courtyards where beans are carefully sun-dried. We were fortunate to receive a small amount of authentic Chuao village cocoa and hope our interpretation of this coveted origin exceeds your expectations.