About Domori & Sustainability
Domori's Commitment
Domori was born from a mission: to protect fine cacao and bring its purest aromas to life. This vision goes hand in hand with respect for nature and biodiversity, long-term partnerships with farmers, and a continuous pursuit of innovation that regenerates land and empowers communities. Domori rewards partners for growing rare, lower-yield cacao varieties that help preserve biodiversity and build long-term trust with producers through training, collaboration, and continuous dialogue. We source beans that don’t require additional chemical treatments after harvest and shipping.
Venezuela - Hacienda San José
In Venezuela, Domori partners with the Franceschi family to revive the precious Criollo cacao variety.
Spanning 320 hectares, with 185 hectares dedicated to cacao cultivated at 1,000 plants per hectare, Hacienda San José stands today as a global symbol of flavor heritage and biodiversity preservation. Fundación San José, a civil association founded to foster social innovation and holistic development, coordinates educational, cultural, sports, and entrepreneurship activities for vulnerable groups.
Ecuador - UNOCACE project
UNOCACE’s mission is to foster economic sustainability across the cocoa value chain while continuously enhancing cultivation practices. Domori supports these efforts by contributing to the “Green Forest, Live Chocolate” reforestation initiative.
This project, based on the Sustainable Agroforestry Framework (SAF), promotes biodiversity conservation and traditional cultivation methods for "Arriba Nacional" cocoa. Managed by two UNOCACE member associations, the project benefits 89 farming families, covering 90 hectares with regenerative agroforestry systems.
Ivory Coast - Estelle’s cooperatives
Originally from Ivory Coast, Estelle Konan was among the first to believe in the transition to organic farming techniques. She founded Coop SCAY in the province of Toumodi, aiming to expand the number of Ivorian organic cacao producers. In 2020, she founded the Yosran Organic Cooperative in the Bandama Valley, one of the oldest in Ivory Coast. It brings together five already certified organic sections from the Tiassalé Department and includes 158 members, all plantation owners.
The BIO-certified plantations use manual weeding, natural fertilization with organic plantation residues, and pest control with natural oils (mainly Neem oil). Domori - Ivory Coast - Estelle
Rediscovering Chocolate
A journey into the origins of cacao and the commitment to preserve its pure essence. This film reveals how Domori reimagines chocolate, protecting biodiversity and celebrating the true nature of cacao. From people to planet, Domori’s sustainability journey unfolds through concrete projects that protect biodiversity, empower communities, and shape the future of cacao.
Credits: RE:TV, founded in 2020 by His Majesty King Charles III
From Seed to Growth
Carefully nurtured seedlings, innovative grafting techniques and precisely managed planting densities lay the foundation for vigorous, resilient plants and thriving biodiversity. Every tree is cultivated with long-term health and balance in mind, creating plantations that are both productive and ecologically harmonious.
Manual Harvesting
Cacao pods are carefully hand-harvested at the precise moment of full maturity, when flavour and aroma have reached their peak potential. Each pod is selected with skill and experience, ensuring only the finest fruit moves forward in the process. Farmers are rewarded with quality-based bonuses, recognising the dedication, precision and pride invested in every harvest.
Fermentation & Drying
Fermentation — a carefully controlled process lasting up to seven days — is where cacao’s true character begins to emerge. During this transformative stage, natural biochemical reactions gently reduce bitterness and acidity, unlocking the complex flavour precursors that will later develop into rich, nuanced aromas.
Roasting & Winnowing
A gentle, precisely controlled roast at 130°C coaxes out depth while carefully preserving cacao’s natural aromatic profile. This process enhances complexity without overwhelming the bean’s character. The roasted beans are then meticulously cleaned and cracked open, their shells removed to reveal the nibs — the pure, concentrated heart of cacao, where flavour, texture and intensity reside.
Mixing & Conching
Sugar and cocoa butter are gradually incorporated through a meticulous two-step grinding process, allowing the ingredients to meld seamlessly while refining texture to exceptional smoothness. This patient integration ensures balance, elegance and precision in the final profile.
Tempering & Beyond
Precise tempering ensures perfect crystallisation, creating a flawless sheen and a clean, satisfying snap that signals true craftsmanship. This controlled structure not only enhances appearance and texture, but also lifts the overall tasting experience. The result is a chocolate with singular personality — layered, nuanced flavour notes that unfold beautifully in every piece.