10 Great Tree to Bar Chocolate Makers

You’ve probably heard of bean-to-bar chocolate, but have you discovered the joys of ‘tree-to-bar’ chocolate yet? Either way, get ready to learn about some groundbreaking artisans who are crafting world-class chocolate in the most connected, sustainable and ethical way possible.

The term ‘tree-to-bar’ usually indicates that the same company that makes the chocolate also grows the cacao. However, like many terms in the chocolate world, the definition is not set in stone. Some people use ‘tree-to-bar’ to describe any chocolate that’s made with cacao sourced relatively nearby to the chocolate factory, whereas others believe it should be used exclusively by chocolate makers who grow their own cacao (also known as ‘farm-to-bar’).

There are many amazing companies doing both of these things, but this article focuses on chocolate makers who are also farmers. Farming cacao requires a completely different skillset to making chocolate, and this is a celebration of people who are skilled at both.

Benefits of tree-to-bar chocolate

Sourcing and Manufacturing Control
Environmental Sustainability
Economic Sustainability

Control of Sourcing and Manufacturing

The bean-to-bar chocolate movement was predominantly born of a desire to make chocolate with more transparency and control, both in terms of the manufacturing and the sourcing of beans. Tree-to-bar chocolate takes this level of control and transparency to the next level.

The chocolate makers featured in this article not only make their chocolate from scratch, they also grow cacao and manage every step of the chocolate journey, from planting seed through to the finished product. This includes how the trees are planted and nurtured, as well as how the freshly-harvested beans are fermented and dried. Every part of the process impacts the final chocolate's flavor, and many people believe that the sooner cacao is transformed into chocolate after harvesting, the better the chocolate’s flavor will be.

Environmental benefits

Making chocolate so close to the farm eliminates the need to ship raw cacao beans to overseas producers, which significantly reduces shipping weight and transportation emissions. Farmers who are directly involved in chocolate production may also have more incentive to adopt bio-diverse farming techniques, which can improve cacao sustainability along with the flavor (and therefore value) of chocolate.

Economic benefits

There are also local economic benefits to producing chocolate at the source. Instead of exporting raw cacao (a low-margin commodity), producing finished chocolate allows cacao-growing countries to capture more of the final product’s value and achieve greater financial independence. Local chocolate production creates jobs in manufacturing, marketing, and potentially agro-tourism, helping to strengthen rural economies.

With all of this in mind, let’s look at ten outstanding tree-to-bar chocolate makers from around the world.

20/20 Chocolates

20/20 Chocolates is a family-owned, tree-to-bar chocolate maker based in Carabobo, Venezuela. Founded by the Esteves family, the concept originated in 2010 and came to fruition in 2017 when they began crafting artisanal chocolate bars at home. The name "20/20" references the cacao growing belt, which lies between 20 degrees north and 20 degrees south of the equator. The Esteves have planted over 60,000 trees on their farms in recent years, as a commitment to environmental sustainability.

20/20 Chocolates celebrates the unique and exceptional cacao genetics of Venezuela. Three of 20/20’s single origin bars are made with beans sourced from their own farms, located in the regions of Mantuano, Yaracuy and Jobito. Be sure to taste these three bars side-by-side to enjoy a fruity, spicy, and complex flavor adventure.

Argencove

Argencove is an artisan chocolate and cacao producer based in Granada, Nicaragua. Founded in 2018 by three Australian families, the company is dedicated to creating exceptional chocolate through a fully integrated tree-to-bar process. After exploring 20 countries, they chose to settle in Nicaragua because of its fertile land, favourable climate, and welcoming community.

Argencove’s principal cacao orchard is situated on Finca Rio Grande, near the Mombacho volcano and Lake Nicaragua. The team travelled around Nicaragua in search of highest quality cacao genetics and finest flavors, then planted the best they could find in their orchard.

Argencove's diverse product line includes single origin bars and elegant inclusion bars featuring local flavors, such as saffron, passionfruit and banana – all perfectly paired with the naturally vibrant tasting notes of the cacao.

Baianí Chocolates

Baianí Chocolates is a Brazilian tree-to-bar chocolate producer rooted in the rich cacao heritage of the Pinheiro and Aquino families, who have been cultivating cacao since the late 19th century. Their farm – Vale Potumuju – is located in Arataca, Bahia, where they employ sustainable agroforestry growing practices. Alongside cacao, the team at Baianí grows açai, bananas, capuaçu, guava and other tropical fruits, which they transform into fresh juices and truffles.

By overseeing every step from planting to production, Baianí has developed the high quality and singular flavor profiles of their multi-award-winning chocolate bars. Be sure to try the Mild Roast and Bold Roast versions of their Vale Potumuju 70% bar, for a fascinating insight into the effect that cacao roasting has on flavor profiles. You may also want to try Dandelion Chocolate’s Vale Potumuju 70% bar, which is made with beans from the same farm.

Boo Chocolate

Jittranuch “Boo” Bhumirat with cacao pod

Established in 2018 by founder Jittranuch “Boo” Bhumirat, Boo Chocolate is a farm-to-bar chocolate company located in Chiang Rai, Thailand. Boo is dedicated to sharing the wonders of cacao by cultivating her own cacao trees and producing a small range of single-farm chocolate, along with cacao juice, powder, tea and more.

Boo Chocolate emphasizes education by offering workshops and farm tours, allowing visitors to experience the journey from cacao cultivation to chocolate making. Boo also hosts regular chocolate tasting sessions on her farm, where you can sample various cacao-based products and a selection of international craft chocolate.

Cacaoteca

Based in the Dominican Republic, Cacaoteca is dedicated to crafting fine chocolate in close proximity to where their cacao grows. Founded in 2016 by Coral de Camps and her husband Edouard, the company was inspired by Coral's discovery of exceptional Dominican cacao while working in Paris. This revelation led them to return to the Dominican Republic with the mission to create high-quality chocolate that showcases the rich flavors of local cacao, and to educate the public about the power of specialty chocolate that highlights the flavor of the beans.

Cacaoteca use cacao from their own farm – Vista Alegre in Miches – as well as sourcing from other local farmers. Coral takes pride in producing chocolate just 175 kilometers from their plantations, ensuring freshness and a strong connection to the source. Be sure to try Cacaoteca’s Intense 78% bar for an unforgettable flavor journey to the Caribbean.

Kairi Chocolate

Founded in 2017 by Cherie Ann Ramlakhan and Deosaran Jagroo, Kairi Chocolate are a ‘blossom to bar’ chocolate maker renowned for their handcrafted, micro-batch chocolate. Their chocolate is crafted exclusively from Trinitario cacao beans, cultivated on their La Carlota Estate in Guaico Tamana, Trinidad.

With a family legacy rooted in over a century of cacao farming expertise, Kairi Chocolate seamlessly blends tradition and heritage with modern craft chocolate techniques. Be sure to try their internationally award-winning and locally-flavored bars, such as the Island Spice 50% Dark Milk or the Garbanzo (chickpea) vegan dark chocolate.

Lonohana Estate Chocolate

Lonohana Estate Chocolate is a family-owned chocolate and cacao company based in Honolulu, Hawaii. Founded by farmer and chocolate maker Seneca Klassen, Lonahana is dedicated to elevating Hawaii's presence in the world of fine chocolate. They produce premium, single-estate chocolate crafted almost-exclusively from cacao grown on the north shore of O’ahu, and their farm employs regenerative agroforestry practices. The name ‘Lonohana’ comes from ‘Lono’– the Hawaiian god of peace, agriculture, fertility, and music – and ‘hana’, the Hawaiian word for work.

If you want to taste the astonishing flavor of some of Hawaii’s best cacao, a great place to start is Lonahana’s signature Kanahiku 70% bar. First made in 2014, the bright, fruity and naturally-sweet flavor of this bar changes subtly each year, as the orchard develops. You should also try some of Lonohana’s flavored bars, such as the Island Chai Crunch and the Salted Coconut vegan milk chocolate.

Mashpi Chocolate

Based in the Mashpi Shungo forest reserve in Ecuador's Andean Chocó region, Mashpi Chocolate is a tree-to-bar producer of ‘conscious organic chocolate.’ Founded over a decade ago as a family project with community involvement, the company is dedicated to forest conservation, ecological restoration, and sustainable livelihoods. They cultivate 100% fine aroma Nacional cacao using regenerative agroforestry and permaculture systems, integrating over 250 species of native fruit trees and plants.

The Mashpi product selection features a variety of plant-based chocolate bars, including fascinating flavors like calamondin, cardamom & salt, passion fruit & pepper, turmeric, macambo, and guayabilla. Try the cacao pulp-filled 65% chocolate and pair it with a cup of their cacao chai tea, for a triple cacao hit!

Paradai

Thai craft chocolate makers are capturing the attention of chocolate aficionados around the world, and none more so than Paradai Chocolate. Founded in 2018, the company is dedicated to elevating Thailand's cacao industry by producing singular tree-to-bar chocolate that showcases the country’s unique cacao culture and diverse terroir.

Currently Paradai Chocolate works with three origins – Phuket, Trang and Nakhon Si Thammarat – using beans mostly from their own farms, and occasionally buying fresh pods from neighbours and friends. In addition to creating multi-award-winning bars and highly revered, colourful bonbons, they serve a delectable selection of chocolatey treats and drinks in their three cafes, located in Bangkok, Phuket and NakhonSi.

Paul and Mike

Paul And Mike is an award-winning farm-to-bar chocolate brand with headquarters in Kerala, India. Established in 2018, the company is named after two Latin American fine cacao farmers, symbolising its commitment to quality and tradition. As you can see from the ‘farmers and fermenters’ tagline on their logo, they oversee the entire chocolate production process. They cultivate and ferment cacao on their own farms in Kochi and Coimbatore, then craft the final product in a nearby facility. Paul and Mike introduces connoisseurs to world-class chocolate made with Indian cacao.

Paul and Mike’s large selection of bars includes classic Indian flavors like masala chai and thandai (a spicy and floral Indian drink), alongside traditional European inclusions like Piedmont hazelnuts and strawberries. You’ll also find innovative creations like milk chocolate-coated salted capers, and a high quality version of the viral ‘Dubai Chocolate’, made with kunafa and pistachio.

Pumatiy

Pumatiy is a family-owned chocolate company based in Cusco, Peru, specializing in the production of genetically-rare and pure varieties of Chuncho cacao. Founded in 1996 by Efraín Puma and Lucía Champi, the company’s mission is to preserve and enhance the quality of native Chuncho cacao. They are highly dedicated to sustainable production and the commercialisation of many different subspecies of Chuncho cacao.

Pumatiy crafts a range of bars using cacao from their own farm – Sol Naciente – as well as working with 35 local farming families in La Convención province. Alongside single origin dark chocolates there are bars flavored with gooseberries, mango, pineapple, and even coca leaves. If you’re very lucky, you might get your hands on limited edition ‘single varietal’ bars, made with specialist varieties of Chuncho cacao, such as Chuncho Rojo and Chuncho Señorita. These bars are heaven for serious chocolate geeks!