What’s In Store
Cosecha means harvest in Spanish, and represents the integral role cacao trees play in our ability to enjoy chocolate.
Founder, Katie Garstin, discovered a new depth of enjoying chocolate while living in Panama from 2011-2013. She frequently snacked on whole roasted cacao beans for sale at a local cafe in Panama City. Besides already being a dark chocolate fan, it was exposure to those whole beans that sparked an interest into chocolate making.
It wasn't until 2014 that Katie dove into making chocolate from the bean, including visiting many farms to learn about their production methods. Already having a deep connection to Panama, naturally she has been sourcing beans from there - specifically the Bocas del Toro region. Having a direct relationship with farmers allows more funds to go back to their local communities, which inspires younger generations to carry on the cacao growing tradition.
The past few years have included experimentation with recipes, continuing to visit Panama, and steadily growing by word of mouth in Atlanta.
Colorful designs on our wrappers are created by tropical artist Mariery Young.
Where it all begins! Theobroma cacao is the scientific name for the tree cocoa beans originate from, and is a shade-grown tree native to the American tropical rainforest. From its trunk, a pod-shaped fruit grows that contains vitamin and mineral rich seeds. Pods are harvested at their peak, then seeds from inside the pod are fermented and sun-dried before a journey over land and sea to become chocolate.