Sourcing is often presented as a story.
Origin, distance, people, process — arranged into something that can be told and understood. These details matter. But the way they are presented can sometimes obscure the thing itself.
Cacao does not arrive neutral. It carries the conditions in which it was grown, harvested, and prepared. Soil, climate, timing, and handling all shape what follows. Quality begins there, long before it reaches the cup.
What is less visible is the continuity between these stages.
Good sourcing is not only about where something comes from. It is about how consistently it is handled — from cultivation through to preparation. Small shifts at any stage alter the final material.
For this reason, sourcing is approached with precision.
The cacao is an heirloom Arriba Nacional variety grown in Ecuador within agroforestry systems. It is sourced through a third-generation family business that has worked in close relationship with farming communities for over fifty years.
Many of the trees are between forty and fifty years old. This varietal is lower yielding and more sensitive to changes in climate than modern hybrids, which makes its continued cultivation less straightforward. For this reason, farmers are paid above standard market and fair trade rates, with ongoing support in areas such as pest management and crop resilience, to encourage the continuation of this lineage.
Arriba Nacional cacao has a long history in the region. Residues consistent with Nacional-type cacao have been identified in ancient pottery from archaeological sites in Ecuador, indicating its use well before modern cultivation methods. This is not presented as a point of nostalgia, but as a reminder that what is being worked with has depth beyond the present moment.
In its minimally processed form, this cacao is known for its delicacy — a softer acidity, layered aromatics, and a more subtle expression than many contemporary strains. It is for this reason that it remains valued by chocolatiers and those working closely with cacao, despite the challenges of its cultivation.
This allows the character of the material to remain clear — shaped by its origin rather than by heavy intervention.
This source forms the foundation of the work. Over time, the intention is to work with a small number of distinct cacao varietals from different regions, each carrying its own flavour profile and quality of expression, shaped by local conditions, cultivation, and genetics.
Relationships form gradually in this process. Not as a feature, but as a condition of working with something over time. Consistency depends on this, even if it is not always visible.
There is no claim of purity in this. Only an attempt to work with clarity — to know where something comes from, how it has been handled, and to carry that forward without distortion.
Sourcing, then, is not a separate step.
It is the beginning of the experience, whether it is recognised or not.