This year, Jesse is exploring how Taza's Origin Partners transform cacao from a bitter, fruit-covered seed to a fermented, flavorful base for making chocolate. Through personal interviews, Jesse will bring our Partners' hard work to life and deepen our appreciation for the role they play in making Taza Chocolate so seriously good!
Before we publish the full Report next month, we are proud to share our 2017 Direct Trade data. Among other indicators, we purchased a record 391 metric tons of cacao beans from 1608 farmers, 643 of them women! We feel thankful for their hard work, and for your support.