DRY-AGED+POTENTIATED

CRAFT CHOCOLATE

Scroll Down

We like to get weird with cacao. My cousin, Jay and I (Oliver) started Primo in 2016. With 100's of new companies making awesome "bean-to-bar" chocolate we were inspired to do something very different. First off, we think of chocolate-making very similarly to natural process coffee + wine. We source cacao that is odd, wild and imperfect. Through dry-aging and low temp roasting, we are able to turn less popular micro-lots of cocoa beans into award-winning chocolate. We make bars with just cocoa beans and unrefined sugar, but we also make "potentiated" chocolate using wild-harvested medicinal herbs and direct-sourced superfoods. When you taste our chocolate remember our philosophy: resist chewing, let it melt. Your tastebuds will thank you. 

CHOCOLATE + OTHER THINGS

FOLLOW OUR JOURNEY!
Join our newsletter for wild + cultural articles, recipes and to be the first to know about new releases

We value your security (we aren't Amazon).

INSTAGRAM + FACEBOOK

  • Facebook - Black Circle
  • Instagram - Black Circle