To’ak uses one of the rarest and most prized cacao varieties on earth to produce limited editions of single-origin Ecuadorian dark chocolate. Editions are differentiated by appellation, individual harvest years, and different aging methods. To’ak’s most revered editions have been cask-aged for up to four years, with exquisite packaging made by hand in Ecuador. To’ak makes its chocolate from tree-to-bar. The company pays farmers between 3-8x the local farmgate price to grow fine flavor cacao. The company co-fund a conservation program for heirloom cacao.