Understanding the Complexities Behind Certification and Sustainability
One of the best ways to taste pure cacao is in 100% unsweetened chocolate, which is also called cacao mass or chocolate liquor. It has no extra sugar, flavors, or emulsifiers and shows the cacao bean as it is, without any changes. Santa Barbara Chocolate is proud to offer single-component chocolate that tastes great, has a clear origin, and contains high-quality ingredients.
However, producing certified organic 100% cacao chocolate presents unique challenges—especially when it comes to environmental variables like water. In this post, we explain how organic certification applies to chocolate production and why our current rainforest-grown cacao cannot yet be labeled organic.
What Makes 100% Unsweetened Chocolate Unique
A Single-Ingredient Product
Unlike most chocolate bars, 100% unsweetened chocolate has no sugar, dairy, lecithin, or additional flavorings. It is entirely composed of ground cacao beans, which are fermented, dried, roasted, then stone-processed into a thick paste. This paste is then molded into bars or used as an ingredient in baking, confections, or savory recipes.
Because there’s nothing to mask the flavor, the quality of the cacao bean shines through. That’s why sourcing is critical, especially with unsweetened chocolate. If the beans are low-quality, the result is too bitter or overly acidic. If they’re grown and fermented with care, you get a deep, layered flavor with nutty, earthy, or even fruity notes.
Why Our Unsweetened Chocolate Isn’t Certified Organic (Yet)
The cacao used in our current 100% unsweetened chocolate is grown in a rainforest valley where rainfall provides natural irrigation. While this is ideal from a sustainability standpoint, it complicates the traceability requirements for organic certification.
Organic certification standards—especially for USDA Organic—require proof of every input, including water. Since the trees are grown on slopes where water runoff comes from forested mountain terrain, we can’t guarantee the exact source or path of the water that reaches the roots.
The trees themselves are cultivated without synthetic pesticides or fertilizers, and the land is not exposed to chemical contaminants. But without documentation showing that the water meets organic standards, the cacao cannot be certified organic—even though it’s grown in one of the most untouched ecosystems in the world.
Understanding Organic Certification and Water Sources
Water: A Critical Component of Organic Audits
The audit process not only includes soil, compost, and pest control techniques but also water source assessment for an organic product to be certified. Organic farming uses water that is traceable to a clean, authorized source and free from synthetic chemical exposure.
In open rainforest systems, this becomes difficult. The topography, tree density, and unpredictability of water flow all contribute to uncertainty about where runoff originates and what it passes through before reaching the cacao plants.
While this water is naturally filtered by soil and plant life, its source is not documented. Without control over how and where the water travels, organic certifiers are unable to approve it—even if no pollutants are present in the final product.
Our Plan for Certified Organic 100% Chocolate
Flat Rainforest Terrain for Traceable Irrigation
We’re currently developing a certified organic 100% unsweetened chocolate using cacao beans from trees planted on flat terrain within the rainforest. Water sources are more readily monitored in these regions. A more controlled irrigation system—usually backed by well water or mapped rainfall collection—will help us to provide the papers required for organic inspections.
This approach allows us to maintain the environmental benefits of rainforest-grown cacao while meeting the strict traceability standards for organic labeling.
Partnering With Transparent Growers
Our organic product lines only work if the farmers who grow them care about the environment and are ready to meet the strict requirements of organic verification. We work with growers who already farm in an organic way, and we use outside auditors to make sure that all of our practices are properly recorded.
For our flatland cacao project, we’ve identified farms that meet these standards. As this supply chain is finalized, we’ll be introducing a certified organic 100% chocolate offering that aligns with both our values and regulatory compliance.
Why Organic Isn’t Always Possible—And Why That Matters
Many consumers associate the term “organic” with purity, and in most cases, it’s a helpful guideline. But organic certification is heavily dependent on paperwork, infrastructure, and environmental control. In regions where cacao is grown as it has been for generations—under forest canopy, with no pesticides or irrigation systems—certification becomes harder to achieve, even if the growing conditions are naturally pristine.
For example, a remote forest valley might produce some of the cleanest, most flavorful cacao in the world. Yet, because of a lack of verifiable irrigation data, that cacao would fall short of being certified organic.
That’s why it’s important to understand the full story behind a label. Some farms can't meet the requirements for certification because they don't have the money or space to do so, but that doesn't mean their food isn't good. Some of the most sustainable and eco-friendly cacao in the world comes from plants that are grown using traditional agroforestry methods.
What to Expect from Santa Barbara Chocolate’s Unsweetened Line
We will continue to offer our rainforest-grown 100% unsweetened cacao for those who value flavor and origin above certification. It is made from pure cacao, ground and molded without additives, and delivers the rich complexity expected from high-quality beans.
At the same time, we are excited to introduce a certified organic version using flatland rainforest cacao. This future offering will allow customers seeking USDA Organic labels to purchase 100% cacao chocolate with full traceability, including irrigation source documentation.
Both versions will remain free of sugar, dairy, and additives—and both reflect our commitment to transparency, clean ingredients, and respect for traditional cacao-growing methods.