Raw honey drawn straight from our hives and stone-ground tableya from pure cacao beans. Two things, made properly, by a small team on the island.
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Unheated and unfiltered, so the pollen, the aroma and the natural crystallising all stay in the bottle. Thick, dark and floral.
Cacao beans roasted and ground into discs — nothing added. Melt one in hot water for sikwate, or drop a few into champorado.
We harvest only what the colony can spare, and the honey goes into the bottle the way it came out of the frame.
Cacao beans are sorted, roasted to the point where the aroma turns sweet, then ground and pressed the same day.
One ingredient in each product. If it isn’t honey or cacao, it isn’t in there.