Ucayali River Cacao is a central fermentary that buys wet beans with nearly 400 cocoa farmers along the Ucayali River outside of the Peruvian city of Pucallpa. The region has a long and complex history of narco-trafficking and the presence of the Shining Path militant group. Ucayali River Cacao has partnered with USAID and Alianza Peru to offer a premium for wet cacao, giving local farmers access to an alternate market to cocaine.

Costa Esmeraldas is a family-owned, single estate farm that is operated entirely by the Salazar family. Located in the Esmeraldas province of Ecuador, a region not traditionally known for fine flavor cacao, the farm has reclaimed land once occupied by cattle pastures. The Salazars have decades of expertise in mineral exploration, environmental remediation, and also operate Fundación Salazar, an independent non-profit that operates with the mission to create lasting benefits from communities nearby resource extraction operations.

Latitude Trade Company is an Ugandan registered social enterprise owned and managed by Jeff Steinberg. The company purchases wet cacao from over 1000 organic small holder farmers in several communities in the district of Bundibugyo, 52% of whom are women. In the village of Bumate, LTC operates a centralized fermentation facility and warehouse. Not only does the company produce fine flavor cocoa for export, they also manufacture award winning chocolate in Kampala under the brand name Latitude Craft Chocolate.

Kokoa Kamili was founded by Brian LoBue and Simran Bindra, in the Kilombero Valley of Tanzania. The company operates a central fermentary that works with nearly 3000 small shareholder farms. In an area that has historically received some of the lowest prices for cocoa in the country, Kokoa Kamili is now paying a premium well above market rate to the farmers for wet cacao, and controlling the post-harvest processing themselves. This results in higher compensation and a reduced workload for the farmers, and ultimately produces a more consistent, high quality product.

Bejofo Estate is an organic cacao orchard that is part of the larger Akesson Estate in northwest Madagascar’s Sambirano valley. Managed by Bertil Akesson, who has specialized in growing fine cocoa, pepper, and other spices for many years, Bejofo Estate produces 300 tons of cocoa a year. The cocoa has been designated as certified “Heirloom” by the Heirloom Cacao Preservation Initiative (HCP).

Bachelor’s Hall Estate is a 1000 acre farm located in St. Thomas Parish, Jamaica and is owned and operated by Desmond Jadusingh, who inherited the farm from his grandfather. The cacao grown here was originally transplanted from Trinidad in the 1800s, and Desmond does a remarkable job of fermenting and drying the cocoa –– resulting in some of the most exquisite and sought after beans in the world.

Hacienda Tranquilidad, a farm producing both wildcrafted and single-estate cacao, is located on 1,500 acres deep in the Bolivian Amazon Basin. Volker Lehmann, the estate's owner, was the first person in the modern age to commercialize the endemic Beniano cacao variety. The massive wild or "Silvestre" cocoa trees grow in an 850-acre natural forest, where they are left alone each year until harvest. These tiny beans have been designated as certified “Heirloom” by the Heirloom Cacao Preservation Initiative (HCP).