14 years in industry, since 2007

Mono Bravo, because of its chocolate nutty goodness.

Brownies baked with the excess cacao leftover from the labs.

Riding horseback to visit the picturesque cacao cooperatives on her first day with the Peace Corps in the Dominican Republic.

Making lists, checking things off, and persevering through obstacles to turn dreams into reality.

15 Years in Industry, since 2006

Piura Blanco, because of its sharp and surprising acidulé.

Spooning it from a mélange on the farm that harvested the beans.

Experiencing the breathtaking landscapes of the Dominican Republic and soaking up the positive energy of our partner farmers.

A relentless can-do attitude and endless energy to get things done (powered by chocolate, of course).

< 1 year in industry

Palo Santo because of its balance

In freshly baked cookies

Analysis and adaptability while employing a "get it done" mentality.

16 years in industry

Mexican fermented, because of its strong pungent acidity.

Dark nibs paired with a great up of coffee.

Visiting the mountain gorillas with a partner chocolate maker in the Congo’s Virunga National Park.

Bringing experience, wisdom, and perspective when navigating the complex landscape of the cacao market.

5 years in industry

Zorzal, because of its mix of citrus and chocolate flavors.

Melted on bread.

Venturing deep into the Ecuadorian jungle to observe the operations and traditions of a remote community of cacao farmers.

Providing rapid and reliable support on all things exporting with a “no task is too small” attitude.

7 years, 2016

Zorzal, I've fallen for its fresh complexity.

I love a cup of hot chocolate on a winter night

Bringing chocolate that I have made to the farmers who grew the cacao. Tasting it together and discussing their impressions felt like a long journey coming full circle.

Sensory analysis and bean-to-bar making experience. Once a chocolate maker, always a chocolate maker!