Pure cacao in a solid block — the whole bean, kept whole and kept alive. It grows on Bribri family farms across Talamanca. Elena ferments it and sun-dries it for a week at her place in Bananito. Then we send our cacao to a cooperative of 100 Bribri women, where they turn those beans into cacao bricks, ground for forty-eight hours and never rising above 109°F. That patience, and the women's appreciation for the cacao, is the whole difference — it is what keeps the aromatics, the oils and the living character of the bean intact, smooth and delicious.

Ten years of the same relationship, the same mountainside, the same hands.