11/08/2026
As we get closer to releasing our chocolate to the world, we wanted to introduce you to the farms we’re working with. 🌱🍫
First up: Jorge Takahashi of Fazenda Takahashi, in Tomé-Açú, Brazil.
Jorge is third generation Japanese-Brazilian, his name stamped in kanji over a palm-tree skyline on the burlap sacks his cacao travels in. The story goes back to his grandmother Haru, who arrived from Japan in 1930 at just nine years old and settled in Tomé-Açú. Decades later she turned to cacao when disease wiped out the farm’s pepper crop, planting it among the dying trees. That decision became Fazenda Takahashi.
Jorge’s philosophy, inherited from Haru: ‘The forest teaches me patience. Nothing grows alone. Everything grows together.’
Today the farm spans 218 hectares of agroforestry: nothing grown in isolation. Cacao grows beneath a canopy of native and fruit trees, a mix that enriches the soil, regulates humidity, supports local wildlife and keeps pests naturally in check.
All of that shows up in the beans: orange blossom, citrus, caramel, subtle vegetal notes, pecans and light wood.
