Cacao, sailed across

1 · Why sail

A bean that arrives as it left

A conventional container overheats crossing the tropics: the cocoa butter blooms and the aromatics fade. Aboard our sailing cargo ships, cacao travels below the waterline, at sea temperature, in a ventilated hold — its aromatic finesse protected the whole way.

Origin routes — Ecuador, Peru and the Dominican Republic to Europe.
Temperature-controlled holds — beans kept dry and cool, shielded from fat bloom and damp.
Certified CO₂, verifiable — avoided CO₂ measured per lot, certified by Anemos, found by QR.

2 · Origin stories

The story your customers read

Ready-to-use product-sheet copy for each origin. The figures below are illustrative examples — on a real lot, the region, grower, ship and avoided CO₂ are filled automatically from the Anemos certificate.

Ecuador — Nacional cacao (Arriba)

This Nacional cacao ripened in Los Ríos, Ecuador, its pods harvested and fermented by a Nacional cacao cooperative. Instead of crossing the Atlantic in a container that overheats and blooms the cocoa butter, it travelled under sail aboard the Anemos, below the waterline, at sea temperature — shielded from the thermal swings that dull the floral notes of Arriba. The crossing avoided 260 kg of CO₂, measured and certified by Anemos: scan the code to check it. Cacao that arrives as it left — without warming the planet to reach you.

Label / social Ecuadorian Nacional cacao, sailed across, not boxed. 260 kg of CO₂ avoided, verifiable.

Peru — fine Amazon cacao

This fine cacao grew at the edge of the Amazon, in San Martín, Peru, grown by an Amazonian cooperative. Instead of enduring a container that condenses and moulds in the tropics, it travelled under sail aboard the Artemis, below the waterline, at sea temperature, in a ventilated hold — shielded from the damp that spoils the bean. The crossing avoided 290 kg of CO₂, measured and certified by Anemos: scan the code to check it. Amazonian finesse, preserved to your workshop — without warming the planet.

Label / social Fine Peruvian Amazon cacao, sailed across. 290 kg of CO₂ avoided, verifiable.

Dominican Republic — organic cacao

This organic cacao was harvested in Duarte, Dominican Republic, fermented and sun-dried by an organic cooperative. Instead of crossing the Atlantic in an overheating container, it travelled under sail aboard the Anemos, below the waterline, at sea temperature — shielded from the thermal swings that bloom and tire the bean. The crossing avoided 240 kg of CO₂, measured and certified by Anemos: scan the code to check it. Organic cacao intact, from pod to bar — and the planet spared.

Label / social Organic Dominican cacao, sailed across. 240 kg of CO₂ avoided, verifiable.

3 · Tangible impact

What the avoided CO₂ represents

Drag the slider to turn a lot's avoided CO₂ into concrete references. The assumptions are shown for transparency — no percentages, only absolute kilos from the per-lot Anemos calculation.

Measured impact

250 kg of CO₂ avoided

on this batch, versus an equivalent conventional motor cargo ship.

Adjust a batch’s avoided CO₂

kg

10

trees absorbing this CO₂ for one year

a mature tree absorbs ≈ 25 kg CO₂/yr

0,3

Paris–New York flights avoided

one-way, 1 passenger ≈ 1,000 kg CO₂

278

km of truck transport avoided

a heavy truck ≈ 0.9 kg CO₂/km

CO₂ avoided (tank-to-wake), certified Anemos — verifiable by scanning the code.

Cacao, carried under sail.