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Nestled between the foothills of the Andes and the Pacific Ocean at 350 feet sits Camino Verde, the farm from which we source our Ecuadorian cocoa.


Camino Verde is a cocoa farm near the city of Balao, two hours south of Guayaquil, Ecuador, and was rehabilitated after being abandoned for 16 years. Camino Verde’s owner, Vicente Norero, has years of experience in microbiology, which brings a unique approach to cocoa farming. With Vicente’s deep understanding of fermentation methods he produces a variety of flavor profiles, using enzymes and inoculants to push specific flavor precursors forward in the beans.

Social Pillars

Beyond environmental practices that earn Camino Verde an Organic Certification, the farm practices a unique labor program, paying staff 15% above minimum wage, as well as productivity bonuses, both of which strengthen staff retention. Camino Verde has a doctor visit the farm weekly to care for any farmers needing assistance. Vicente teaches his farmers not only the big picture of cocoa farming, but also how to be responsible for their own domain, from irrigation system management, pruning, and harvesting to disease management. This, in turn, gives employees pride in and ownership of their portion of the farm and teaches them the precision required to harvest high-quality cacao.

Bean Tasting Notes:

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