Copenhagen
Chocolate Lab
Copenhagen
Chocolate Lab
Copenhagen Chocolate Lab is our space for exploring flavor and craft.
Today, it brings together collaborations, limited releases, and new ideas developed with some of the makers whose work we admire.
Our vision is to build our own chocolate lab, where we’ll have the tools to bring our projects to life.
Every project is a step toward that vision.
Copenhagen Chocolate Lab is our space for exploring flavor and craft.
Today, it brings together collaborations, limited releases, and new ideas developed with some of the makers whose work we admire.
Our vision is to build our own chocolate lab, where we’ll have the tools to bring our projects to life.
Every project is a step toward that vision.
Jorge Takahashi – Tomé-Açu, Pará, Brazil
Our first lot comes from a single farm in Tomé-Açu, Pará, a region within the Brazilian Amazon.
The Takahashi farm is part of the rich history of Japanese immigration to Brazil. Like many other Japanese families, the Takahashi family immigrated to Pará, Brazil, in 1930, where they established their farm.
Jorge Takahashi is part of a movement that has transformed agriculture in Pará. After decades of deforestation and monoculture, local farmers have embraced agroforestry, proving that environmental restoration and economic resilience can go hand in hand. Today, the reforested landscape is home to a diverse range of native species, with cacao becoming both a sustainable source of income and a symbol of pride for the region.
Jorge Takahashi – Tomé-Açu, Pará, Brazil
Our first lot comes from a single farm in Tomé-Açu, Pará, a region within the Brazilian Amazon.
The Takahashi farm is part of the rich history of Japanese immigration to Brazil. Like many other Japanese families, the Takahashi family immigrated to Pará, Brazil, in 1930, where they established their farm.
Jorge Takahashi is part of a movement that has transformed agriculture in Pará. After decades of deforestation and monoculture, local farmers have embraced agroforestry, proving that environmental restoration and economic resilience can go hand in hand. Today, the reforested landscape is home to a diverse range of native species, with cacao becoming both a sustainable source of income and a symbol of pride for the region.
Chinim Wawas – Amazonas Peru
Our second lot comes from deep within the Peruvian Amazon, where an Indigenous community led by women cultivates ancient native cacao varieties that have been preserved for generations.
Once a year, during the harvest season, Cacao Nuestro, a company that works closely with smallholder farmers throughout the Amazon region, crosses the Marañón River to collect the freshly harvested cacao pods. The pods are then transported to their facilities, where the cacao undergoes fermentation and drying, ensuring a consistent and carefully managed post-harvest process.
Chinim Wawas – Amazonas Peru
Our second lot comes from deep within the Peruvian Amazon, where an Indigenous community led by women cultivates ancient native cacao varieties that have been preserved for generations.
Once a year, during the harvest season, Cacao Nuestro, a company that works closely with smallholder farmers throughout the Amazon region, crosses the Marañón River to collect the freshly harvested cacao pods. The pods are then transported to their facilities, where the cacao undergoes fermentation and drying, ensuring a consistent and carefully managed post-harvest process.
Coming soon…