Media Mentions

"Treehouse Chocolate Drinking Chocolate reflects a lot of things we love about the changing cacao bean industry: it’s made from organic, fair-trade and sustainably sourced beans from Peru; and you can also count the full ingredient list on your fingers."
"Founded by a former cacao farmer, Treehouse Drinking Chocolate aims to do justice to the craft and spirit of the plant. No matter the variety you choose, you'll be getting a drink that's 72% cacao and crafted in small batches using cacao sourced from a farmer-owned coop in Northern Peru."
" Yes, you read that right: drinking chocolate. Forget watery hot chocolate, this stuff is the real deal."
"There’s no need to hide these beauties away in a cabinet. When they’re this pretty, nearly all of your morning bevvies—from tea to adaptogen-and-probiotic–packed latte mixes—can live out on the counter."
"Treehouse sources all of its 72 percent cacao from organic farmer-owned cooperatives in northern Peru, which Koch believes is the best way to ensure that farmers are directly compensated well for their work. Farm-direct sourcing "trumps everything," he says. "It's less ambiguous, more transparent. ... It's more important to build an incredible company that's known for integrity, instead of riding on a stamp that's murky.""
"Inspired by his time working on a cacao farm in Hawaii (where he lived in a treehouse), founder and one-man show Aaron Koch created his drinking chocolates with organic cacao from Peru."
" I worked on a lot of different farms, from coffee farms to permaculture farms, to fruit farms, and the one that really caught my interest was cacao. The reason was that if cacao is grown the traditional way—say, the way it’s done in Central America—it inherently preserves the rainforest.  Cacao is an understory crop, meaning it needs the shade of the natural rainforest to grow, to thrive. If direct sunlight hits it, it can burn the leaves and then you don’t get any fruit. People who grow it in the traditional style, basically farms in Peru, Venezuela, pretty much everywhere in the northern part of South America, do it in this way. I realized that if I invested in this crop, I’d be supporting the preservation of the rainforest. That’s when I hit the ground running, focusing on figuring out what my chocolate product was going to be."


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