Origin · Vol. 01
From the soil
of Haiti.
For more than four centuries, cacao has grown wild in the northern hills of Haiti. The soil is volcanic. The rain is generous. The bean is extraordinary.
Chokopam was founded on a simple conviction: the best cacao in the world should not be invisible. Yet for generations, Haitian beans have been bought, blended, and rebranded — never named. We started Pam to put the name back.
We partner directly with 42 family farms across the north. We pay above fair-trade. We invest in regenerative soil work. We craft everything on the island — because the value should stay on the island.
“We don't grow chocolate.
We grow memory.”
Stone-ground, slow-roasted.
We roast our beans at temperatures low enough to preserve their flavanols — the same compounds responsible for the cognitive and skin benefits. Then we grind them on granite, the old way, for 72 hours.
42
Partner farms
72hr
Stone-grind
100%
Single-origin
0
Refined sugar
+38%
Above fair-trade
1 tree
Planted per order