06/27/2026
A few months ago, Tony, a cacao farmer from Puerto Rico joined one of our chocolate tastings and mentioned he had some cacao beans he’d love for us to try.
Fast forward to June, and he arrived in Michigan with a small lot of beans from his family farm.
We spent the day roasting cacao together, comparing the way he and his brother roast in Puerto Rico with the way we typically roast here at Harvest. Together, we tasted the roast and landed on a profile we all loved.
Tony stayed involved throughout the entire chocolate-making process, sharing stories about growing cacao and making chocolate in Puerto Rico while we shared how we do things here in Michigan.
The cacao comes from a low-altitude, high-humidity basin in northwestern Puerto Rico, a region that produces wonderfully classic chocolate flavors.
The result is two very limited-edition bars: a 68% Puerto Rico Dark Chocolate and a Puerto Rico Dark Chocolate with Sea Salt.
What we love most about these beans is how classic they are. Deep chocolate flavor, hints of coffee, a touch of smoke, and the gentle bitterness that reminds us why we fell in love with dark chocolate in the first place.
Because this was a small harvest, we used every bean Tony had available to make this batch. Once these bars are gone, they’ll be gone until the next harvest season.
For us, this is what craft chocolate is all about: working directly with the people who grow the cacao and sharing their harvest, their story, and their chocolate.
From Puerto Rico to Michigan, every bar tells that story. 🍫
