Friis-Holm Chocolate is a Danish artisanal bean-to-bar chocolate firm. Set up in 2008 it operates in tune with sustainable values: micro-ecology of place, single origin native varietals and a direct trade model. Mikkel Friis-Holm believes it is important to understand a product in order to release its potential. He pays particular attention to the purity of his bars of chocolate. It is for this reason that he participated in a fascinating project in Nicaragua, working with foreign scientists and local farmers to identify and assess the DNA strands of native cacao varietals, which had been latent in small plots of land in the country for centuries. Friis-Holm also focuses strongly on experimentation. It was the first to successfully make two identical chocolate bars, which differed only in the fermentation process. In the last few decades, mainly as a result of globalization, the cacao of Central America has been lost, being overshadowed by the more profitable coffee. Nevertheless, the historic use of cacao has a stronger link with these lands dating back to the Mayan civilization 3000 years ago. Particular attention is dedicated to the specific phenotypes, which are native to certain micro-ecologies. At the moment Friis-Holm is working with 7 different native varietals from Central America, mainly of Nicaragua and Guatemala. In 2015 the International Cocoa Organization recognised the Cacao of Nicaragua as a Cacao Fine 100%. Only 9 countries in the world can boast this recognition. Friis-Holm wants to be part of the chocolate world elite, producing in sustainable way, regarding everything, from economic to social and environmental aspects. He maintains full transparency through the entire chain – from the cocoa seed to the finished chocolate bar. Friis-Holm is the chocolate of the future that may, and must be estimated for its taste and for the sustainability.