Cracking the Cacao Code with Kosha Chocolate

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A South Carolina chocolate producer bridges the gap between cacao growers and consumers, one bar at a time

T here is a story within each bar of Kosha chocolate. Folded with the cacao are stories of agricultural tradition, cultural identity, and family history

This is why Kosha owners Lakshmi Paturi and Sasikanth Dale see themselves not just as chocolate makers but as conduits of an ancient foodway that has sustained generations.

Kosha’s single-origin chocolate is made using traditional methods and ancestral varietals of cacao that can be traced thousands of years and is sourced directly from farmers in Peru, Nicaragua, and Tanzania. They use light roasting and eschew refined sugar and emulsifiers to preserve nuance and flavor. And they’re out to prove that social responsibility, economic impact, and good food are not mutually exclusive.

“We started this business to bring value to the product and to the farmers,” Paturi says. “Because we want them to continue to grow.”

But even before they were supporting cacao farmers, the founders were supporting coffee farmers through their microroastery, Cracked Bean Coffee Co. What grew out of a study of unique flavor qualities of different beans turned into a passion to support a sustainable coffee industry. Their company, which they continue to run today, sources beans directly from farmers, the process of which introduced the two to the immense challenges of coffee production.

It was on an exploration trip to Guatemala in early 2020 to meet with coffee farmers that the two first learned about cacao and were captivated by the intersection of agriculture, history, and culture. Upon their return, Paturi and Dale, software engineers by day, began a deep dive into cacao, researching traditional production methods and learning about the careful process required to preserve the flavor and integrity of the bean.

“There is more of a connection,” Dale says of the culture surrounding cacao. “You can feel the flavor when it is a hybrid versus a natural cacao. That is an important thing today we want to preserve.”

But production is challenging and the industrialization of the chocolate economy has created a tenuous landscape. One study found on average, cacao farmers earn just six percent of the final value of a bar of chocolate. This disparity has meant traditional cacao farmers are dwindling. Paturi and Dale’s research led them to Amazon Specialties, a nongovernmental organization based in Peru that works directly with 4,500 farmers throughout the country. The methods have been passed down through generations.

“It’s about preserving that chain rather than breaking it,” Dale says.

In early 2022, Paturi and a friend in Colorado began experimenting with chocolate making at home, using traditional grinding methods and testing the way roasting temperature and various sweeteners impacted flavor. After much trial and error, they developed a chocolate that felt and tasted right and launched a bean-to-bar chocolate company, IXKAKAW in late 2022. With each sale, the company was able to import more cacao beans.

In June 2024, Paturi and Dale left Colorado to settle in a new home in Travelers Rest, South Carolina. They brought their chocolate making with them, launching Kosha in November of that same year. Kosha in Sanskrit refers to the five layers that protect the soul. Cacao, the couple thought, was like a sixth layer.

The 24-to-48-hour process begins with inspecting beans for quality and custom roasting at low temperatures according to varietal. Next, the beans are cracked and winnowed into nibs before being ground. Kosha uses a stone melanger that mimics the traditional grinding method. The process imparts a gentler friction, which better preserves the integrity of the cacao and the flavor. Paturi uses palm sugar, a mineral-rich, less-refined sweetener.

Success has come with steady growth. Kosha is now sold at local grocers and shops across Upstate South Carolina as well as online. And this year, Kosha was named a Good Food Award winner. Every dollar thus far has been reinvested back into Kosha or used to help their farmer partners. Last fall, Paturi and Dale visited Peru and purchased refiners for their partner farmers so they can start making their own chocolate.

“Even though we were doing full-time jobs, we were not happy,” Paturi says of their journey. “We were missing something, and we want to do something for the farmers. We wanted to support them the way we can.”

Where to Find Kosha Chocolate

Kosha Chocolate is now available at select grocers in South Carolina, but you can find a full selection, including their 70-percent cacao dark chocolate and ceremonial cacao kits, online. https://koshachocolate.com/