Missing Bean Chocolate - Brazil

About This Coffee

We're thrilled to introduce our very own Missing Bean chocolate, made right here in our Oxford roastery. Just as we've always done with coffee, we're roasting cacao ourselves, sourcing exceptional beans from producers we know and trust, and bringing that same hands-on, single origin approach to chocolate. Our Brazil bar comes from Fazenda Takahashi, a multigenerational family farm in Tomé-Açú, Pará State, a region with deep Japanese-Brazilian agricultural heritage. Jorge Takahashi represents the third generation of his family to work this land, refining fermentation and drying processes he describes as an art of observation. The farm spans 218 hectares and 40,000 cacao trees, grown beneath a diverse canopy of fruit species in a genuinely complex agroforestry system. Pods are hand-harvested between May and September, fermented for 7 days in wooden boxes, and sun-dried.