What Oro Chocolate & Coffee is known for

Oro Chocolate & Coffee sources exclusively from Nicaragua, where its owner lived for ten years, working directly with over 1,000 named farming families. Bean-to-bar chocolate and single-lot coffee are both pressed and roasted at its Chicago café.

Oro Chocolate & Coffee runs on a single-country relationship: its owner spent ten years living in Nicaragua before opening this Chicago bean-to-bar operation, and the sourcing has stayed exclusively Nicaraguan since, working directly with more than 1,000 farming families rather than through a broker. Some of those growers are named outright -- Abraham Cruz, Junior Olivas and Enrique Lopez appear as specific farming partners behind specific lots, a level of traceability past what 'single-origin' usually promises. The chocolate runs from 62 to 88 percent cacao across bars like Tuma, Opayo and Extra Dark, pressed and conched in-house at the Milwaukee Avenue café; the coffee side pours single-lot brews such as a natural Catuaí from Finca Zaragoza and a honey-processed Caturra from El Palacio. Beyond the bars and bags, the café serves ceremonial drinking chocolate and a golden-milk chai built on the same cacao. The company frames its sourcing as slavery-free and ethically direct, backs a reforestation initiative tied to the same farms it buys from, and runs its own travel excursions to Nicaragua -- treating the trip to origin as part of the product rather than a marketing aside.