Along the banks of the Magdalena River in Huila, Colombia, cacao trees grow in deep volcanic soils shaped by centuries of geological activity. This landscape, defined by its rich earth and steady river, creates ideal conditions for producing cacao with depth, softness and clarity of flavour.
The cacao we use is grown by small producers who harvest and ferment the beans with care, allowing the natural character of the cacao to fully develop. These beans are known for their rich, creamy chocolate taste, with gentle nutty undertones and a smooth, rounded finish. The volcanic soils contribute structure and intensity, while the climate brings balance and sweetness.
To complement the cacao, we blend it with Colombian panela grown in the same region, higher up on the slopes of the Andes. At altitude, the cane develops greater complexity, producing panela with a warm caramel sweetness and natural mineral depth. The panela is minimally processed, preserving its full flavour and integrity.
Together, the cacao and panela create a drinking chocolate that is smooth, rich and deeply satisfying. The creamy body of the cacao is lifted by the golden sweetness of the panela, resulting in a balanced cup that reflects the land it comes from — simple, clean and delicious.
In the quiet hills of Wazuka, just south of Kyoto, tea has been grown for centuries. The valley is known across Japan for producing some of the country’s most refined matcha. Misty mornings, mineral-rich soils and careful hands all play their part.
Our matcha is first flush, harvested in early spring when the leaves are at their most tender and vibrant. For 20 days before picking, the tea plants are shaded from direct sunlight. This traditional method slows growth and encourages the leaves to build higher levels of chlorophyll and L-theanine, giving the tea its deep green colour, soft sweetness and gentle umami character.
After harvest, the leaves are steamed, dried and carefully stone ground in small batches. The slow grinding process keeps the powder cool and fine, preserving aroma and texture. The result is a smooth, balanced matcha with a clean finish and a lingering savoury sweetness.
To complement this, we use high grown panela from southern Huila in Colombia. The cane is grown on the slopes of the Andes, where warm days and cool nights help develop complexity in flavour. The juice is pressed and slowly evaporated, never refined, allowing it to retain its natural minerals and rich caramel notes.
When paired together, the panela’s warm, rounded sweetness softens and lifts the matcha’s umami depth. The combination is simple and honest — vibrant green tea from Wazuka and golden cane from Huila — brought together to create something clean, balanced and delicious.
