Anahata Cacao
Bean-To-Bar Chocolate
MISSION STATEMENT
We at Anahata Cacao strive to produce the finest quality goods using ingredients that are fairly-traded and mostly organic while also steering clear of nuts, soy, gluten, or dairy.
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HONESTY​
What you see is what you get. We are open about our ingredients and process with the understanding everyone should know where their money goes.
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SUSTAINABILITY
We maintain a careful balance of delivering fine chocolate with minimal carbon impact. If it can be done by hand, it usually is. We take the Slow Foods route when it comes to our production. We also do our best to take a greener and environmentally friendlier approach to things.
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FAITH
We are true believers in what we do and stand for, making socially responsible fine chocolate that both educates the mind and pleases the tongue.
FAIRNESS​
We go the extra mile and pay fairly for the hard work that goes into our ingredients. Working closely with our sources, we only pay the market price or higher.
HEALTH​
Cacao is very much a superfood. High in antioxidants, studies show that consumption of about one ounce per day can reduce risk of a heart attack or blood clots, boost energy and endurance, lower stress and blood pressure, improve skin, aid in focus and concentration, and boost your mood. There are many other superfoods we work with to synergize with our chocolate for an exciting taste towards health.
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BEAUTY
Beauty is always apparent in the art of chocolate. There's a Japanese term that comes to mind called Wabi-Sabi which is the aesthetic centered on the acceptance of imperfection. Examples would be asymmetry, roughness, irregularity, simplicity, modesty, and intimacy. This is where you would find perfection and beauty in aritisan-made chocolate.
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DETAIL​
Attention to detail from sourcing to packaging is something that is taken seriously whether noticed or not. But we are sure that somewhere along the way, it shows.
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LOVE​
Anahata Cacao has only come from love. A love for food, family, nature. We absolutely love what we do and continue to put that into the chocolate we make.