We want to share with you our secret on how we are able to produce the best chocolate bar on earth.  Our process begins up in the ecuadorean Andes mountains, in the center of the world, at latitude 00.  There, the crystal clear waters begin to flow to form the magical Caoni River which is born in the untaimed rainforest of Ecuador.

Its waters then flow into the rich subtropical and tropical lowlands of Esmeraldas, Manabi and Los Rios, and irrigate and feed the small, old traditional cocoa bean plantations home of the unique Arriba cocoa trees where hundreds of native families use their ancestral knowledge to grow these beans.

At their peak ripeness the cocoa pods are hand picked and taken by our growers to special places where the beans must undergo a delicate fermentation process, key to obtain the unique Arriba flavors. After the beans have been sun dried our people carefully select the very best of them.

Our Master craftsmen create single-origin, dark chocolates that express the natural flavors, aromas and textures that only Arriba cocoa beans can provide.  Arriba beans are very rare, naturally grown in the same way for hundreds of years.  Caoni's hand selected Arriba Cacao never requires flavor changing additives such as vanilla - Caoni's dark Arriba is chocolate as it was always meant to be.

Flavors vary subject to the origin of the beans, microclimates, variations in soil and even the age of the trees.  Chocolate flavors range from mild and balanced to very intense, concentrated and complex.  Chocolate aromas and aftertastes vary to the same degree as fine wines.  Tasting Caoni's regional chocolates is the best way to educate your palate.

Caoni's craftsmen have more than one hundred years of experience selecting beans and producing chocolate.  We strive to make chocolate products to please the variable palates in the global marketplace.