There is a profound difference between eating chocolate and tasting it. For years, we have known chocolate as a uniform, sugary confection wrapped in foil. But recently, a quiet revolution has taken root in East Africa, one that returns dignity to the cocoa bean and flavor to our palates. It is the bean to bar movement, and as an enthusiast who has spent over a decade exploring these flavors, I am thrilled to share this journey with you.

I am Danson Seet, Curator of the Ythera Chocolate Club. While I do not make the chocolate myself, my passion lies in discovering those who do—the artisans who transform raw African cacao into edible art.

What Does “Bean to Bar” Really Mean?

At its heart, “bean to bar” is a philosophy of control and conscience. Unlike industrial giants who melt down pre-made chocolate mass, a bean-to-bar maker starts with the raw cacao beans. They sort, roast, crack, winnow, grind, and temper the chocolate themselves.

This process allows the maker to highlight the terroir—the specific flavor profile of the soil where the beans were grown. Just as a wine from Napa tastes different from one from Bordeaux, cacao from Uganda’s Bundibugyo region tastes distinctly different from beans grown in Kilifi. It is a labor of love that champions transparency, ensuring farmers are paid fairly and the environment is respected.

Celebrating Our Regional Artisans

At Ythera, we are proud to feature a curated selection of the region’s finest makers. These are the visionaries putting East African chocolate on the map:

Latitude Craft Chocolate (Uganda)

If there is a giant in the sustainable space, it is Latitude. Based in Kampala, this B-Corp certified company is obsessed with quality and impact. Founded by Jeff Steinberg, they are a vertically integrated social enterprise, sourcing directly from over 2,500 organic farmers. Their chocolate is bold, fruity, and incredibly clean—a true testament to Ugandan cacao.

The Chocolate Bar (Nairobi)

A true local pioneer, The Chocolate Bar was founded by Naheed Ahmed, a Kenyan chef with a vision for freshness. Naheed’s journey began with a simple desire: to offer Kenyans chocolate free from preservatives and full of character. From his early days at The Village Market to his current micro-batch production, his bars are a staple of the Nairobi craft scene.

Zahu Chocolate (Nairobi)

For the health-conscious epicurean, Zahu’s Cacao Labs is a revelation. Proudly women-owned and led, Zahu reimagines indulgence by using date sugar instead of refined cane sugar. Their approach is scientific yet soulful, resulting in a chocolate that feels as good as it tastes.

Grace Chocolaterie (Karen)

Nestled in Karen, Grace Chocolaterie brings a touch of European heritage to Kenyan ingredients. Founded by a Swiss-Kenyan artisan, Grace blends the meticulous standards of Swiss chocolatiers with the vibrant flavors of East African cocoa. The result is an artisan bar that feels both luxurious and comforting.

Sweet Art Creations (Nairobi)

Tasneem Manji of Sweet Art Creations is a pharmacist turned gourmet chocolatier who treats chocolate with the precision of a scientist and the heart of an artist. While her journey began with truffles and bonbons, her dedication to sourcing high-quality African chocolate has made her a standout name in the city’s gourmet sector.

Taste the Difference with Us

Reading about these flavors is one thing; experiencing them is another. At Ythera, we don’t just sell chocolate; we create moments. I invite you to join us at The Village Market for one of our exclusive Chocolate and Wine pairing events. Together, we will explore how a piece of Zahu’s dark chocolate interacts with a bold red wine, or how Latitude’s milk chocolate sings when paired with a crisp white.

Visit www.ythera.co.ke to browse our collection or book your spot at our next tasting. Let us guide you through the incredible landscape of African craft chocolate.