We started Pure Bite in 2019 with one question: why did ethical chocolate always taste like a compromise?
Cacao pod — Ecuador highlands
Pure Bite started in a small Vancouver kitchen. Frustrated by chocolate that tasted extraordinary or was ethical — but never both — we spent six months experimenting with single-origin cacao and plant-based ingredients.
We flew to Ecuador and met the Cooperativa Cacao Fino cooperative in the Napo highlands. We paid 40% above Fairtrade rates and signed a three-year sourcing agreement — our first real partnership.
Added Peru and Ghana to our sourcing map. Each brought a completely different flavour profile — the creamy warmth of Peruvian cacao, the bold intensity of Ghanaian beans grown in volcanic soil.
After two years of measuring and reducing our footprint, we achieved full carbon neutrality — offsetting remaining emissions through verified reforestation projects in the Amazon basin.
What guides us
We pay above Fairtrade on every order, visit farms annually, and only work with cooperatives that share our values around land stewardship and worker welfare.
Four ingredients. Every addition to our bars must earn its place. We don't use emulsifiers, flavourings, or anything that obscures what cacao actually tastes like.
Compostable packaging, carbon neutral operations, 1% of revenue to regenerative farming initiatives. The planet gave us cacao — we owe it something back.
Where it begins
Ecuador
Established in 1987, this cooperative of 340 families grows Nacional cacao — one of the world's rarest varieties — in the cloud forest of the Napo province.
Peru
Nestled in the upper Amazon basin, this cooperative transitioned from coca cultivation to cacao in 2005 with support from international development organizations.
Ghana
Growing cacao on volcanic soils that impart an unmistakable mineral depth, this collective of 210 growers is certified organic and practices shade-grown cultivation.
Every bar carries the story of the farm it came from.
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