Single-origin cacao,
from our family to yours.
For over a decade, our family has grown Trinitario and Criollo cacao on land that once held tobacco — in La Vega, on the lush slopes of the Cibao. We're opening our doors to a small group of US chocolate makers, chocolatiers, and craft beverage producers this year. Join the list to be the first to know.
Join the ritual.
Origin stories, harvest updates, and first-access pricing — sent occasionally, never daily.
Named for the woman who planted the first tree.
The farm is named for Joselly's grandmother, Rosina. Over a decade ago, she converted family land that had grown tobacco into a small cacao grove — a long bet on a slower, sweeter crop. Today the harvest still happens by hand. Each lot is naturally fermented and sun-dried on raised beds at the farm before it ever leaves the island.
We're a small operation. We don't sell to mass distributors. We don't blend across origins to hit a price. Every sack you buy from us was grown, picked, fermented, and dried by the same family that picks up the phone when you call.
Single-origin, fine-flavor, fermented for craft work.
Our beans land flat in your kitchen with a clean cocoa base, gentle nutty notes, mild bitterness, and low acidity — a profile chocolatiers and bean-to-bar makers can shape without fighting it.
- Variety
- Trinitario · Criollo
- Origin
- La Vega · Cibao, DR
- Processing
- Natural ferment, sun-dried
- Moisture
- 6–7%
- Packaging
- 50 kg jute sacks
- Minimum
- 200 kg pilot lot
What you'll get in your inbox.
- First access when we open. Pilot-tier pricing ($4.75–$5.00/lb on 200–400 kg) is offered to the list before the public store.
- Harvest updates from the farm. When a lot comes off the drying beds, you hear about it first — with specs, photos, and ferment notes.
- Origin stories, told quietly. Why a Trinitario/Criollo blend behaves the way it does. How fermentation shapes a finished bar. The kind of detail chocolatiers actually use.
- Never daily, never noisy. We send when there's something real to say. Usually 2–4 times a month.