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From Pod to Bar — Our Process

  • 1. The Beans

    We source fermented and dried cacao beans from our trusted partner farms in Guatemala — Aj Asipasm, Finca El Tesoro, Finca Kampura, and Finca Agua Blanca. Each origin brings unique flavor profiles shaped by its terroir.

  • 2. Fermentation & Drying

    Our partner farms carefully ferment the cacao beans for 5–7 days in wooden boxes, developing the complex flavor compounds that define fine chocolate. The beans are then sun-dried before reaching our workshop.

  • 🔥 3. Roasting

    Beans are slow-roasted in small batches at precise temperatures to unlock layers of fruit, earth, and chocolate notes unique to Guatemalan cacao.

  • 🍫 4. The Bar

    Refined, tempered, and molded by hand into every Sero bar. No additives, no shortcuts — just pure Guatemalan bean-to-bar chocolate with intention.

Rooted in Guatemalan Soil

Every Sero bar begins at one of our trusted partner farms in Guatemala's finest cacao-growing regions. We work directly with Aj Asipasm, Finca El Tesoro, Finca Kampura, and Finca Agua Blanca — communities and families who share our commitment to quality, transparency, and care for the land.

Taste the Story → Shop Our Chocolates

A Note from Our Founder

I started Sero with a simple belief: Guatemala's cacao deserves to be experienced, not just exported. Every bar we craft honors the farmers, the land, and generations of knowledge that make our chocolate possible. When you taste Sero, you're tasting a place and a purpose.