CURRENT ORIGINS
At Abundance, we honour the ancestral wisdom of Indigenous cultures and the sacred connection between people, plants, and the Earth. Our Ceremonial Cacao is grown in partnership with trusted smallholder farmers who cultivate the land using organic and regenerative practices that restore soil and protect biodiversity. Beneath jungle canopies and within living agroforestry systems, our Cacao is cultivated in rhythm with the land.
This page offers transparency into the origins and relationships behind each harvest, highlighting the regions and communities that shape the character of our Cacao.
Once harvested, the beans are locally stone-ground in small batches and never roasted, preserving their naturally occurring antioxidants, nutrients, and minerals.
Because we source from more than one smallholder farm, the country of origin is always clearly identified within the "Cacao Sourcing & Craftsmanship" section on each product page, and again on the product itself through a dedicated origin sticker — ensuring transparency from purchase to ritual.
You can view with full transparency our independent lab testing reports and offical organic certification below:
BOM JESUS, BAHIA BRAZIL
Nestled in Brazil’s iconic Atlantic Rainforest (Mata Atlântica) in Bahia — historically known as the “Cacao Coast” — Bom Jesus is more than a farm, it’s a legacy of resilience and regenerative stewardship.
This rare Trinitario Cacao is grown in biodiverse agroforestry systems that mimic the forest’s natural layers, nurturing soil fertility and supporting native flora and fauna while protecting one of the world’s most endangered ecosystems.
Bom Jesus is part of the Cabruca tradition of shade-grown Cacao that has sustained farming families in this region for generations and helped Bahia remain one of Brazil’s most respected origins for fine Cacao.
Abundance partners directly with this small, family-driven estate, where traditional practices are paired with deep ecological commitment, and farmers are rewarded for quality and care. Cultivated on less than 10% of Cacao farms worldwide, Trinitario Cacao like this combines resilience and nuance, reflecting both land and lineage. Each bean is hand-harvested, fermented, and sun-dried in ways that honour the rainforest, the farming families, and centuries of craft — resulting in a Cacao that is balanced, complex, and intimately tied to its place of origin.
O’PAYO, WASLALA — NICARAGUA
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.