Island Origins

At Firetree, every bar begins on a single island. We work with cocoa grown on remote volcanic islands across the South Pacific and beyond - places like the Solomon Islands, Vanuatu, the Philippines, and Madagascar - where the soil is rich in minerals and the climate ideal for nurturing exceptional cocoa.

Each island has its own flavour fingerprint. That’s because we source from ‘single estates’ - individual farms or farmer groups - rather than blending beans from different regions. This allows the true character of the cocoa to shine through: the distinctive raspberry tones of Madagascan cocoa, the complex and subtle notes of Vanuatu, the treacly taste of cocoa from Karkar Island.

We call it “island origin” because each bar tells a story of place, shaped by soil, sun, and the people who grow and harvest the beans. It’s chocolate with a clear sense of where it comes from, and why that matters.

Because islands shape everything - the cocoa, the flavour, and the story.

The volcanic islands we source from are rich in nutrients, with fertile soil that gives depth and complexity to the cocoa. Their tropical climates offer the perfect conditions for slow, even ripening. But just as importantly, islands are ‘distinct’. Each has its own landscape, weather patterns, and way of life, all of which influence the cocoa grown there.

By working with single estates on these islands, we preserve the individuality of each origin. That’s why no two Firetree bars taste the same. Each one captures a place, not just in name, but in flavour.

Just like wine or coffee, cocoa reflects its environment. The soil, climate, altitude, and even the surrounding plants all shape the flavour of the beans - this is what we mean by ‘terroir’.

At Firetree, we don’t blend beans from different places. We let each single estate origin speak for itself. That’s why you might taste bright red fruits in one bar, sweet caramel in another, or deep molasses richness in a third.

By crafting our chocolate slowly and simply, without masking or blending, we allow the natural flavour notes of each island to shine through. It’s a sensory journey that starts with the land.

Volcanic soil is rich in minerals and organic matter - a naturally fertile environment that helps cocoa trees thrive. The beans that grow in these conditions often develop a greater depth and complexity of flavour, influenced by the nutrients in the soil and the balance of the ecosystem around them.

At Firetree, we choose to work with cocoa from volcanic islands because it offers something distinct: flavour that reflects the land. From bright, citrusy notes to deeper tones of red fruit or caramel, each origin reveals something of the soil it came from.

It’s one of the many ways place shapes taste and why we take such care in preserving the identity of each island in every bar.

Every Firetree bar tells a different story, so there’s no single starting point - but the best way to begin is to follow your palate.

If you enjoy brighter, fruit-forward flavours, you might start with cocoa from Madagascar or Guadalcanal. For deeper, more caramel richness, try Makira in Vanuatu or Mindanao Island in the Philippines. And for those who like something bolder and more intense, try Karkar Island in Papua New Guinea.

Each island profile offers insight into the origin behind the bar, from the environment and fermentation to the farmers who grow the cocoa. Let your curiosity lead. There’s no wrong way to explore.

Each Firetree island origin has its own story; one of landscape, climate, and community. You’ll find more about each one in the ‘Discover The Provenance’ section on every product page - each one taking a closer look at where the cocoa is grown and what flavour notes to expect. Whether you’re tasting for the first time or deepening your knowledge, it’s a way to connect with the place behind the chocolate.

Start where curiosity takes you - there’s something different waiting in every origin.

More people are looking for chocolate with depth, transparency, and a sense of place - not just sweetness. That’s why interest in chocolate made from volcanic island cocoa continues to grow.

Consumers are becoming more mindful of where their food comes from and how it’s made. At Firetree, we work with single-estate farmers on remote islands, sourcing beans that are both traceable and ethically grown. Each bar reflects its origin, not only in flavour, but in the care taken to produce it.

And as expectations for flavour rise, so too does appreciation for cocoa with character. Volcanic soil gives our chocolate a naturally complex profile, shaped by minerals in the earth and the climate of the island. It’s chocolate that invites exploration - and offers something lasting.