the seeds of kokoa
What makes Sri Lankan cocoa unique?
every kokoa bar begins with the cocoa bean
We work closely with carefully selected cocoa farmers across Sri Lanka to source high quality cocoa and celebrate the character of locally  grown beans.
Sri Lankan cocoa is a finger print of the land.
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Grown alongside the island's rich mix of flora.
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Pepper. Rubber. Tea. Cinnamon.
Each leave their own subtle mark on the cocoa.
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The result is a bean with a flavour that
could only come from Sri Lanka.
the art of kokoa
How is Kokoa chocolate made?
great chocolate is made through a series of carefully controlled transformations.
At our chocolate factory in Ambalangoda, our team takes the beans through every stage of the chocolate making process: from roasting through winnowing, grinding,  conching, tempering and molding. Each stage has been perfected to give your chocolate bar the best flavour, texture and finish.
roasting
Our roasting process has been lovingly created to elevate the unique flavours of Sri Lankan cocoa.
conching
The roasted beans are slowly refined with local cocoa butter, to create a smooth, silky chocolate.
molding
Carefully tempered and poured into moulds, each bar is given time to set into its final form.
packing
Finally, each bar is wrapped by hand, ready to be shared, savoured and enjoyed.
the journey of kokoa
How did Kokoa come to be?
Our founders share a passion for bringing Sri Lanka's abundant natural resources to the world.
World class cocoa.
Grown in Sri Lanka.
Crafted in Sri Lanka.
Inspired by the island.Â
Made to enjoy the pause.
