Abuela’s Gift

Long before "bean-to-bar" was a marketing term, and decades before cacao became a global wellness trend, Diego Hernandez was a young boy at his grandmother’s side in the Guatemalan highlands. She taught him how to roast a seed; she taught him how to listen to the fire.

In our Tz'utujil Mayan tradition, cacao is so much more than food—it is a sacred connection to the earth, and to our ancestors.

Grandmother’s wisdom was simple: Respect the seed, and the seed will open the heart.

In 1990, Diego founded his workshop to ensure these ancestral methods wouldn't be lost to the "industrialization" of chocolate. Today he remains a Master Artisan, overseeing every batch with the same traditional wood-fire roasting and dedication he learned as a child.

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While modern technology allows the world to refine and temper chocolate into the bars everyone knows best, we believe the essence of the cacao lives in its natural texture.