According to Samoan folklore, cacao was introduced to Samoa in the 1800s from Peru, and the warm climate provided the ideal conditions for producing high-quality cacao beans.

Later on, in the late 19th century, the Germans established large plantations in Samoa to cultivate cacao and exported it for commercial purposes. However, over time, Samoans became the primary growers and exporters of cacao from the islands, thanks to the rare cacao plant species they had - Criollo and Trinitario.

As a result, Samoa is renowned for producing some of the rarest, highest-quality, and most exotic cacao beans on the planet.

The fertile volcanic soils of Samoan farmlands give Koko Samoa its unique and rich dark flavour, and distinctive aroma.

Our Koko is farmed and roasted in Samoa, and then expertly reinvented in Australia to bring out the best in its flavour. Each sip of our Koko offers a unique taste that comes from the cacao beans grown in Samoa's fertile soil.

Try our Koko today and experience the rich taste and cultural heritage of Samoa.