Couverture from our own factory in Bali.

Pods are picked at peak ripeness and opened within hours, in the garden where they grew.

Controlled fermentation in traditional wooden boxes develops the red-fruit acidity and deep cocoa base of the Tabanan profile.

Beans are dried slowly in the sun on raised beds before they come to the factory.

Roasted in our own facility, batch by batch — the same roof and the same team from bean to block.

Every batch is cut, tested, and tasted before it ships.