The team at Kampura restored 800 hectares of exhausted pasture into a living, productive cacao forest. The result is incredibly high quality and delicious cacao that we couldn't be more excited to make chocolate with.
You like sweet chocolate and bright citrus - grapefruit, zest, and a lingering finish.
We carefully source the finest cacao in the world from farms that reflect our core values.
We carefully source the finest cacao in the world from farms that reflect our core values.
Like wine or coffee, the origin of each bar has a unique, bold flavor.
We roast lightly to avoid bitterness and bring out the flavor of each origin.
Every piece of our packaging is either compostable, biodegradable, or recyclable.
Founded in 2011, Kampura began with a simple commitment: restore exhausted pasture into a living, productive forest. Patiently and persistently, they planted native canopy, rebuilt soils, and designed a regenerative agroforestry system where food and forest thrive together.
On 800 hectares (2,000 acres) in Izabal, Guatemala, the Kampura team grows heirloom cacao and cardamom—both certified organic for the USA & EU. The result is forest-grown cacao you can consume with confidence: lab-tested for quality and heavy metals, crafted for steady, calm energy.
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Made from organic sugar cane grown in South America. The cane juice, rich in molasses, vitamins and minerals, is squeezed from fresh sugar cane, evaporated and crystallized.
Our chocolate is made without the use of additional flavor additives or emulsifiers, such as vanilla or soy lecithin. We like to stay true to the unique flavor of each cacao origin.
