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Single Origin Cocoa Beans
When you choose single origin hot chocolate, you know you’re getting beans grown on different farms but all from one particular region – producing hot chocolate with a distinct, individual character.
Our Venezuela hot chocolate is crafted from beans grown on the ancestral lands of North West Venezuela, south of Lake Maracaibo. Sourced from the renowned “Sur de Lago” region, these criollo and trinitario beans benefit from the area’s perfect climate and tall shade trees, producing a chocolate rich in history and flavour. Venezuela, the first country to cultivate the seeds that became known as “superfine cocoa,” offers a chocolate experience that transports you straight to its sun-kissed farms—perfect for those longing to travel through taste.
Our São Tomé hot chocolate celebrates the rich heritage of the “chocolate islands,” once the world’s leading source of fine cocoa. Grown on the volcanic soils of São Tomé and Príncipe, these beans develop a distinctive, gently fruity profile through traditional fermentation in banana leaves and natural sun-drying. We source our cocoa from renowned farms: Diogo Vaz and Satocao, using Amelonado variety, known for its soft and fruity character. The result is a deeply indulgent hot chocolate with layers of butterscotch, popcorn, and red berry notes—an authentic taste of the islands’ chocolate legacy.
Our Ecuador hot chocolate is made from the legendary Arriba Nacional cocoa, prized for its delicate balance and floral aroma. Smallholder farmers along the fertile lands above the Guayas River harvest pods between March and June, fermenting them in wooden boxes and sun-drying them with care. This traditional process produces a smooth, classic hot chocolate, beautifully balanced with gentle floral notes, and a testament to Ecuador’s centuries-old cocoa heritage.
Our Peru hot chocolate brings together rich flavour and deep heritage from the Amazonian rainforest. Sourced from smallholder farmers in San Martín, at the foothills of the Andes, this region is often cited as the historical root of cocoa, where indigenous communities have cultivated cacao for over 3,000 years. Using a blend of Criollo and Trinitario varieties, the beans are grown organically and certified by the Soil Association. The result is a smooth, vibrant hot chocolate with fruity layers and a luscious hint of cherry jam—an authentic taste of Peru’s cacao legacy
Our Dominican Republic hot chocolate is made from a blend of Trinitario, Sánchez, and Hispaniola beans, grown in the heart of the Caribbean under ideal conditions of soil and climate. Here, cocoa farming is deeply rooted in both tradition and sustainability, with smallholder farmers trained in agroforestry methods that combine cocoa with crops like avocado, coconut, and coffee—ensuring resilience and supporting local communities. The result is a rich and comforting hot chocolate with smooth notes of vanilla, brownie, and a touch of red cherry.
Our Haiti hot chocolate is crafted from Criollo beans grown by smallholder farmers in the lush tropical climate of Dame Marie, on Haiti’s scenic coast. Despite the challenges of natural disasters, local cooperatives continue to support farmers, ensuring both resilience and quality. Fermented in wooden boxes with great care, these beans yield a bold and vibrant flavour profile, with deep roasted notes and a smooth finish of hazelnut richness.
Our Organic Madagascar hot chocolate is crafted from cocoa grown in the Upper Sambirano Valley, where family-owned farms have nurtured the land for generations having been introduced there in the 1800’s. With a natural blend of Organic Criollo, Trinitario, and Forastero beans the cocoa is carefully fermented in tiered wooden boxes and then dried in the sun to develop its vibrant character. Certified by the Soil Association, this hot chocolate is naturally low in sugar and delivers a bright, fruity experience with clean notes of citrus, a pure taste of Madagascar’s cocoa heritage
Our Colombian chocolate is crafted from beans grown across Santander, Huila, and Tumaco, capturing the diverse landscapes of mountains, rainforests, and coastal jungles. Using a blend of Cacao Fino de Aroma, Trinitario, and Criollo varieties these develop a unique character from the regional soils, climates, and careful cultivation by local farmers. Santander contributes potent, tangy notes with hints of cacao acidity; Huila smooth, green-fruit and herbal undertones; and Tumaco adds a bold, slightly bitter depth with floral and fruity layers. The result is a richly chocolatey hot chocolate with flavours of homemade cookies, butterscotch and red berries while supporting sustainable farming and thriving communities across Colombia.
Our Costa Rica cocoa beans come from the family-run Finca Tres Equis in Turrialba. Regenerative agroforestry has transformed degraded land into a thriving cocoa farm. Crafted entirely “bean to button” this chocolate is deliciously dark with fresh notes of strawberry, apricot and cherry. Nestled within the Paso del Jaguar Biological Subcorridor and bordering the Cabécar Indigenous Reserve, the farm protects over 280 hectares of tropical forest and supports hundreds of species of birds, mammals, insects, and native flora. Surrounded by lush landscapes, including views of Turrialba Volcano, Finca Tres Equis combines rich biodiversity with sustainable, transparent cocoa cultivation—making every cup a taste of Costa Rica’s natural beauty.
Tanzania is an East African country that borders the Indian Ocean. For our silky Organic and Vegan 58% we use cocoa from traditional farmers in the Kilombero Valley who ferment the beans locally in banana leaves and dry them in the sun.
The cocoa bean farmers
Our beans are primarily sourced from smallholder farmers in these specialist growing regions. The farmers we choose to work with receive a better deal for their beans from their local cooperatives so they can earn a viable living and care for their local environment. Our personal connection with each region is a precious part of our identity and vision.
At Kokoa Collection we love using single origin cocoa beans because it gives us a connection with the farmers, their land, culture and stories. It’s always an honour to meet them and appreciate their expertise and hard work in tropical climates.
We operate on a small scale with specialist cocoa growers and cooperatives, endeavouring to always do so in an ethical fashion and minimise our impact on the environment. We respect the farmers and want them to change their lives and livelihoods for the better by partnering with us.
From bean to liquid deliciousness
Our cocoa beans come from countries around the equator and are grown by smallholding farmers. Harvested cocoa pods are taken to a central cooperative. They are then cut and the white, fleshy bean is left to ferment for six days to allow the delicious flavours to develop fully. They are then dried out either in the sun or under cover to ensure no moisture is left in the beans.
Only the highest quality beans are roasted before being ground down in a process called conching that transforms the beans into pure liquid chocolate.
This liquid chocolate is then transferred into bespoke moulds – pick up one of our chocolate tablets and you’ll see our name stamped there. Our chocolate tablets are then ready to be melted into delicious drinking chocolate.
Stockists
Coffee shops can display our chocolate tablets in our eye-catching presentation jars allowing your customers to easily choose their preferred origin and cocoa percentage – or discover a new one.
At Home
What if you want to enjoy that barista-quality, award-winning luxury hot chocolate experience in your own home? Well, you can. Explore our shop and let your taste buds choose your new favourite hot chocolate.
