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Founder Ramus Bo Bojesen has had a long career working with French Michelin restaurants and maintains a passion for chocolate – offered here in desserts and digestive warm cocoa concoctions made from wild beans from Bolivia. 

We gathered the wild beans, and found them a very welcome addition to our diet.

There is a native wild bean found growing over an area of wide distribution in North America.

Their merchandise consisted of sand for sugar, wild beans for coffee, dried leaves for tea, pulverized earth for gunpowder, pebbles for bullets, and clear water for dangerous "fire-water."

The vegetation is almost tropically luxuriant—palms, wild pineapples, and ferns growing profusely, and the valleys being filled with wild beans and patches of taro.