I have been working for five years with cacao farmers and my Balinese family in a small chocolate factory in Bali. Together, we make pure drinking cacao with full attention to taste and quality.
Melaya began with cacao that stands out in quality and flavor and is naturally good for you. For centuries, cacao was prepared as a drink: pure, full-bodied, and naturally rich in minerals and antioxidants. I bring that tradition back into everyday life today.
I work directly with the farmers who grow the cacao.
Together, we follow the process of harvesting, fermenting, and drying.
In the small factory, we roast and process the beans into pure cacao.
I am involved in every step.
To ensure quality, transparency, and flavor. This keeps the chain short, clear, and personal.
I was born in the Netherlands and worked for years as a chef, where flavor was always central, yet I often found chocolate too sweet and predictable until I tasted pure cacao as a drink in Bali. The experience was deep, full, and creamy, with a clear energy that surprised me and opened my eyes. After that, I immersed myself in cacao and discovered that for thousands of years it was enjoyed as a pure drink. With Melaya, I want to give that way of drinking cacao a steady place again in everyday life.
Melaya is the name of the village where the farmers live with whom I have been working for years. Out of respect for their work and their hospitality, I chose to name the brand after their village.
Without them, Melaya Cacao would not exist. Their knowledge of the land, harvesting, and fermentation forms the foundation of everything we do.
I also call Melaya the village of the chocolate smile. The farmers welcomed me from the very beginning with open arms and big smiles. That warmth and sincerity form the heart of Melaya Cacao.
