Origins
Traced to the farm.
Paid above commodity.
Every coffee and cacao product will be traced to its farm or cooperative of origin, and Chocojava will pay above commodity prices because quality costs more at the source.
Seven origins
Where the beans come from.
Planned direct-trade relationships in seven origin countries, with multi-year price agreements and a six-month green coffee and cacao buffer.
Cacao
Ecuador and Peru
Fine-flavor cacao from the Andes and the coast, fermented and dried with the cooperatives we buy from.
Cacao
Madagascar and São Tomé
Bright, fruit-forward beans from the islands, for the single-origin bars.
Coffee
Ethiopia, Colombia and Rwanda
Green coffee for the espresso and filter programs, roasted in-house to proprietary profiles.
Why we pay more
Better fermentation and drying show in the bar.
Above-commodity pricing funds the slow parts: careful fermentation, patient drying and the agronomy that keeps a farm producing fine-flavor cacao. At least 2% of annual green coffee and cacao procurement value funds origin programs such as agronomist visits and processing upgrades.
Multi-year price locks protect the farms from the spot market and protect our cafes from it too.
Process
Fermentation, drying, roasting.
Coffee and chocolate share a geography, the band of the tropics where fine cacao and arabica coffee grow, and a process. Chocojava treats both crafts with equal seriousness, from the drying bed to the roaster to the cup.
