Cocoa, or Theobroma Cacao to give it its scientific name, only grows in hot climates 20 degrees north or south of the equator. This happens to coincide with some of the poorest countries in the world and means that many cocoa farmers struggle to make a living.
The chocolate we source is made from higher value, finer flavour beans and is often directly traded with the farmers, cutting out the middle men. This means farmers earn more money and you get a better tasting bar of chocolate. Smiles all round.