Our Chocolate

Every bean has a story

To create our single origin bars, we seek out farmers who grow cacao beans with the greatest flavor potential. Our search has taken us to remote villages and small family farms throughout Mexico and Central America. We’ve been rewarded by discovering extraordinary producers of fine flavor beans.

Our process stays true to the bean

Being very particular about the cacao beans we select is just the beginning of our quest to make the perfect chocolate bar. Here at our New England farm, every step of our process is designed to bring out the full flavor potential of each distinctive type of bean. We roast beans in small batches according to our exacting flavor profiles, carefully modifying these profiles for each type of cacao. We even take the unusual step of pressing our own single origin cocoa butter for each variety of Goodnow Farms chocolate. The result is a smooth chocolate that always stays true to bean, no matter which variety you choose.

  • Almendra Blanca

    Almendra Blanca means “white almond.” The color of this bean gives the finished bar a lighter look despite its high cacao content. A short, gentle roast highlights this bean’s naturally bright, fruity flavor.

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  • Asochivite

    The Q’eqchi Maya farmers of Chivite, Guatemala harvest cacao from the wild trees surrounding their village. This bean has a delightfully bright fruit flavor, with light acidity and a mellow, dark-fruit finish.

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  • El Carmen

    El Carmen is grown on small family farms in central Nicaragua. Working closely with local partners, we’ve developed a custom drying technique that perfectly highlights the unique flavors of this cacao.

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  • Nicalizo

    Nicalizo is the first Nicaraguan bean awarded Heirloom Cacao status for its fine-flavor characteristics. We chose it for this limited edition bar because of its interesting taste profile, which includes grapes, raisins, and woody notes.

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