Bean-to-bar.
No shortcuts.
Thailand's first fully traceable chocolate. Every bar comes with a QR code linking to the complete fermentation data for that exact batch.
73% dark chocolate made from Thai cacao. The operation runs on two things.
We buy at 25–45% above commodity market price, paid direct to the farmer or cooperative.
Fermentation determines how the chocolate tastes and is the step that usually goes unpaid. We pay for it and publish the data behind every batch.
No additives. No preservatives. No fillers.
Flavour in dark chocolate is commonly assumed to come from the maker — roasting, conching, recipe. It does not.
The flavour compounds are formed during fermentation, in a box on the farm, over roughly a week. Microbes break down the pulp, temperature rises, acids move into the bean, and the precursors to chocolate flavour develop. A poor ferment cannot be corrected later in the process.
This is why we pay a premium for well-fermented beans, and why every bar carries a QR code linking to the fermentation record for that batch.
Judged against craft makers from across the Asia-Pacific region.
Cafes, restaurants and bakeries are our main customers. We currently supply around 6 of them. Most use our chocolate in their own brownies, cookies and drinks rather than just reselling the bar.
Available in three forms:
For business enquiries:
naravidfinn@gmail.comSingle bars are on Shopee.
On menus and shelves at partner cafes
The same recipe, shaped entirely by where the beans came from. Soil, altitude, microclimate — all of it ends up in the bar.
฿200 per bar — available now on Shopee.
Mountain-grown cacao from northern Thailand's cooler highlands. Complex, fruity fermentation character.
River valley cacao with rich mineral undertones. One of Thailand's most established growing regions.
Home of the Sa Kaeo Cacao Collective, our longest-standing farm partner. GOcacao-verified fermentation at the cooperative level.
Central plains cacao with a smooth, clean fermentation profile. Consistent, reliable, and beautifully traceable.
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We buy Thai cacao at 25–45% above the commodity market price. The range tracks quality: beans with fermentation data behind them sit at the top of it.
Paid directly to the farmer or cooperative — no middlemen, no deductions
Fermentation data moves a farmer toward the top of the range
Every batch we buy is traceable back to the farm and the ferment it came from
There is no public batch directory. The fermentation record is reached by scanning the QR code on the wrapper of the bar itself.
Available on Shopee. Every bar has a unique batch code printed on the wrapper.
Links to the fermentation record for that batch.
Temperature curves, turning times, GOcacao algorithm output, farm, region and date.
The record shows exactly how that batch was fermented.
Every photograph from the fields, the fermentation sites, the chocolate making process, and the cacao leather workshop. All in the Gallery.
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