Sourced from Dominican Republic

The Source

Protecting the Land That Feeds Us

Zorzal Cacao, Dominican Republic

In the Duarte province—the heart of the Dominican Republic’s cacao-producing region—lies Reserva Privada Zorzal. Spanning 1,019 acres, it is built on a simple premise: chocolate production should protect nature, not harm it. Founded by Dr. Charles Kerchner, Zorzal dedicates 70% of its land to permanent, wild forest preservation, proving that extraordinary flavor is deeply rooted in responsible stewardship of the earth.

Conservation First

Zorzal functions as a sanctuary. By preserving native rainforests, the reserve safeguards vital habitats for native wildlife and migratory species, including the endangered Bicknell’s Thrush.

Dual Harvest Lines

Cacao is sourced through two avenues: the 130-acre organic Zorzal Estate, and the Zorzal Comunitario program, which partners with 16 neighboring farms to elevate regional quality.

Forest Restoration

As the Dominican Republic's first officially recognized private reserve, Zorzal has catalyzed a network of protected lands, expanding the conservation footprint to nearly 2,000 acres.

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Post‑Harvest Processing

1. Wooden Box Fermentation

Fresh beans are transported to the Los Arroyos fermentorium. Here, natural microbial activity in wooden boxes breaks down sugars, unlocking the raw seeds' complex flavor precursors.

2. Controlled Drying

The fermented beans undergo a meticulous drying process, bringing moisture levels down from 50% to an optimal 7%. This crucial step refines the flavor profile and eliminates harsh bitterness.

3. Varietal Selection

Featuring restored groves dominated by Amelonado ancestry, the cacao is carefully sorted to ensure only the highest quality beans make it to production, guaranteeing a rich, balanced base.

OUR PARTNER

Reserva Privada Zorzal

Reserva Privada Zorzal is a pioneering 1,019-acre cacao farm and protected landscape located in the Duarte province of the Dominican Republic. Founded by Dr. Charles Kerchner, Zorzal produces exceptional fine flavor cacao while dedicating 70% of its land to permanent wild forest preservation. As the country's first officially recognized private reserve, they have built a model where premium chocolate production actively funds large-scale environmental conservation and protects endangered wildlife.

The Farmers

Stewards of Tradition and Sustainability

Behind every cacao bean are dedicated farmers who infuse their heritage and hard work into their craft. Our commitment to them goes beyond transactions—it's about building lasting relationships and supporting their livelihoods.

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Empowering Neighboring Farms

Through the Zorzal Comunitario program, 16 local farms receive ongoing technical guidance. This support ensures pods are harvested at peak ripeness and handled flawlessly through fermentation, often under USDA organic certification.

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Pioneering Private Reserves

Reserva Zorzal set a national precedent. By becoming the first officially recognized private reserve in the country, it demonstrated a viable, scalable model where agriculture directly funds large-scale conservation.

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Expanding the Impact

Conservation is a collaborative effort. Working alongside local leaders like Dr. Enmanuel Camilo, partner farms have dedicated hundreds of additional acres to preservation, showing how chocolate can restore entire ecosystems.

Region

Location: Duarte province in the northern mountain range, Dominican Republic
Conditions: Highly biodiverse landscape with 70% of the land permanently preserved as wild rainforest

Farming Community

Producers: The 130-acre Zorzal Estate and 16 neighboring farms through the Zorzal Comunitario program
Farm Structure: Restored groves dominated by Amelonado ancestry, operating under organic practices

Post-Harvest

Collection: Fresh beans are transported to the centralized Zorzal fermentorium in Los Arroyos
Fermentation: Processed in wooden boxes to break down sugars and develop flavor precursors
Drying: Carefully dried to bring moisture levels down from 50% to an optimal 7%

Certifications

USDA Organic
First officially recognized Private Reserve in the Dominican Republic

Flavor Profile

Complex balance of chocolate depth and bright fruit notes
Nutty undertones with a beautifully balanced finish

Community Impact

Ongoing technical guidance and support for independent local farmers
Protection of critical winter habitats for migratory species like the endangered Bicknell’s Thrush
Catalyzed a network of protected lands, expanding the conservation footprint to nearly 2,000 acres

What makes direct trade different from fair trade?

Direct trade goes beyond fair trade standards by building direct, long-term relationships with farmers. We bypass traditional commodity markets, paying farmers directly and ensuring they receive fair compensation that truly reflects their work and expertise.

Who are our cacao farmers?

Uganda: Our cacao in Uganda is cultivated by smallholder farmers in the Semuliki Forest, where generations of expertise and a deep passion for the land shine through. Through Latitude Trade Co. (LTC), a vertically integrated certified B Corp founded in 2016, we partner with over 4,664 certified organic smallholder producers. Notably, nearly 50% (2,266) are women and 69% (3,228) are under 35 years old, illustrating a vibrant, youthful, and dynamic farming community.

Ecuador: In Ecuador, our premium cacao is sourced through CECAO—an Organic and Fair Trade-certified exporter that champions sustainable, high-quality production. CECAO collaborates with 10 community-based associations, supporting a network of approximately 1,800 producers. These dedicated farmers follow innovative and eco-friendly practices, ensuring that every bean meets rigorous quality standards while upholding ethical sourcing values.

How does our sourcing model support our farmers?

Our direct trade approach benefits farmers by ensuring they receive premium cash prices at the point-of-sale. In Uganda, Latitude Trade Co. (LTC) empowers over 4,664 certified organic producers—nearly 50% of whom are women and 69% under 35—with sustainable income and modern agricultural support. In Ecuador, CECAO works with 10 community-based associations to support approximately 1,800 producers, providing them with technical assistance and a reliable market that reinforces ethical and sustainable practices.

What sustainable farming practices do our farmers employ?

In Uganda’s Semuliki Forest, farmers blend traditional techniques with modern sustainable practices to preserve the land and maintain quality. They work collectively with LTC to ensure environmentally responsible farming. In Ecuador, the network coordinated by CECAO uses eco-friendly methods, including rigorous fermentation and drying processes and intercropping techniques, to safeguard soil health and enhance the cacao’s flavor profile.

How do these practices translate into better quality chocolate for customers?

By sourcing directly from dedicated, ethically supported farmers in Uganda and Ecuador, we ensure that every bean is grown under optimal conditions and harvested with care. This direct connection to our sourcing communities not only supports sustainable livelihoods but also delivers rich, authentic flavors in every chocolate bar you enjoy.

Sourced in Partnership

Zorzal Cacao - Dominican Republic