Our journey first started in 2003 when the first bag of cacao beans arrived at SOMA. Fast forward 10 years and we are still totally psyched about making chocolate. It’s called getting bit by the cacao bug and we got it good.

Not all cacao beans are created equal so the first step is to search out the special ones. Presently beans are sourced from plantations and farms in Central America, the Caribbean, Madagascar and the South Pacific.

The beans are hand sorted, roasted, refined and conched in our small factory using a combination of people power, shiny new machines and some beautiful vintage machines that have been lovingly restored. Nothing beats the smells of chocolate in all its different stages and the soothing beats of the machines when everything is up and running.

Every cacao bean has a unique personality (beans from different regions and growing seasons vary). At each step in the process, our goal is to coax out all the beautiful and interesting notes each type of cacao has to offer. This involves a whole lot of tasting which keeps us pleasantly wired and focused.

Since we started making chocolate we have won quite a few International chocolate awards including best dark chocolate in the world in 2015. This past year in the Americas competition we snagged best in show with our Porcelana.


All our microbatch chocolates (even the hard to get ones) are available in our shops and in our web store.

Our selection of cacao beans is greatly influenced by weather, political climate in country of origin, and harvest. This makes the selection of beans we are working with a dynamic collection in flux. If you can't find what you are looking for send us a message and we can either recommend to you a similar tasting bar or let you know how long until another batch of your favourite will be made.