Taza produces “stone ground” dark chocolate because the cocoa has such a complexity of aromas and flavors that Taza wants to let it “cry out loud” and “proud“. That’s why organic cocoa beans are minimally processed for a bold taste and texture, different from any other chocolate.
Taza founder Alex Whitmore discovered this type of chocolate while he was in Oaxaca, Mexico and, inspired by the rustic intensity of that chocolate, created a chocolate factory in Somerville, Massachusetts. In 2005, he officially launched Taza with his wife, Kathleen Fulton, who designed the entire packaging.
Taza uses traditional Mexican stone mills, called molinos, to grind cocoa using hand-carved stones.
Taza is a pioneer in ethical cocoa sourcing, and was the first U.S. chocolate manufacturer to establish a certification program for direct trade in third-party certified cocoa.
Taza maintains direct relationships with cacao farmers and pays a premium above the fair trade price for their cacao. Taza only works with cacao producers who respect the rights of workers and the environment.