Handcrafted Quality, Fueled by Passion When tradition met mass production, the story of single-origin Mexican cacao began to fade into the past. Here at Californio Chocolate, we’re bringing the source back into focus. Our bean-to-bar experience starts with our farmers who harvest, ferment, dry and roast the cacao beans in the Mesoamerican region of Soconusco, the area where Mexican cacao was first domesticated and kept intently pure of its heirloom qualities. The farmers' commitment to avoid cross-pollinating and take active care of each variety keeps the quality preserved. From harvest, we engage in direct trade-to-transport from the farm to our kitchen–no middlemen, just a craft operation.