Where We Make It
We make our chocolate directly at the source, in the heart of cacao territory in the Caribbean of Costa Rica. This in itself is a very rare thing, as most chocolate is made at factories far from where cacao itself – the actual raw product – is actually produced. The reason is that it is actually quite difficult to make chocolate in the same areas as where cacao trees grow; while cacao thrives in the humid tropics, the same conditions that provide for the ideal cacao growing environment are the exact opposite of the conditions needed to make a well-tempered, European-style chocolate. This in turn generally creates a sustainability nightmare, and a massive disconnect between raw and finished product, or cacao and chocolate. But not at Kua Chocolate.
We have created a chocolate-making haven of sorts at Kua Chocolate, and all in a purely sustainable manner. Our Chocolate Workshop – where all of our chocolate is produced – is a custom-designed, specially-created earthen structure created in the SuperAdobe style. Constructed of the very earth from underneath where our structure now stands, our circular spaces and nooks actually create and maintain a naturally cool working environment, without the use of any air-conditioning whatsoever. Not only cool, the earthen walls and plasters actually clean and filter the air within as well, making for a super-healthy working environment for person and chocolate alike.
Day-to-day power is harvested from the sun through our own rooftop solar panels. Water is all provided either by natural rainwater or from a fresh natural-spring creek, all filtered through a 7-stage reverse osmosis water filtration system. We have an absolute minimum-waste facility, and any minute garbage that may be produced is responsibly managed on our own property. Sustainability for us is sustainability to the core.