O’Payo Cacao is sourced from the remote northern mountains of Nicaragua, within the Bosawas Biosphere Reserve — a UNESCO-designated rainforest and one of Central America’s most important protected ecosystems. In this biodiverse and isolated region, generations of smallholder farming families cultivate Cacao beneath a natural forest canopy, preserving waterways, soil vitality, and surrounding wildlife.

Our certified organic Trinitario Cacao is sourced through a long-standing regional network that supports farming communities with premium pricing and climate-resilient, regenerative practices. After harvest, the beans are carefully fermented and slow-dried through coordinated post-harvest processes that protect their integrity and character.

Chocolate crafted from O’Payo Cacao has received international recognition, including medals at the International Chocolate Awards — a testament to the consistency and character of this remarkable origin. Shaped by mountain soil, rainforest climate, and ancestral knowledge, this Cacao reveals soft fruit and floral notes, offering a cup that is balanced, grounding, and deeply connected to place.