We’ve had rather a lot of fun predicting the things you’d like to ask us – and we might have got it right. Then again, we might not. Who knows? The FAQs, possibly.

  • What’s so good about organic coffee?

    Where do we even start? How strong is a coffee bean?

    Everything we make is organic-certified. That’s one of our promises.

    Organically grown coffee keeps our planet happy, helping our ecosystem and ensuring that everything lives in harmony. No pesticides, no fertilisers, no toxins, no nonsense. That’s one pure cup of coffee, that is. Organic might or might not be good for you (we think it is), but one thing’s certain – a farmer covering their land in poison is a bad thing. Because we believe we should all go organic for the planet!

    But it’s not just about organic, and it’s not just us who thinks our coffee is great. In fact, our coffee is so special that its even called Speciality Coffee! The term is used to refer to coffee that is graded 80 points or above on a 100-point scale by a certified coffee taster (SCA) or by licensed Q Grader (CQI). So, we’ve committed to only sourcing speciality coffee. That way, we know you’ll always have a top cup.

  • Why do you only make thin tablets of chocolate?

    That’s like asking an Italian why she only eats al dente pasta! It’s because it brings out the very best in it, allowing it to really sing.

    Because thin chocolate has a much smoother, more delicate melt than the thicker bars, accentuating even the subtlest of flavours. Give it a try. Snap off a bit and let it melt in your mouth, at its own pace. You’ll see what we mean.

  • What’s cocklaphobia, when it’s at home?

    Cocklaphobia is the fear of seeing, wearing, hearing or touching hats. If you have it, you may find that munching a shard of hat-stamped chocolate can be rather cathartic. Then again, you may not. We cannot take responsibility for you taking this risk.

  • Are any of your chocolates vegan?

    Absolutely! All our dark chocolate bars are vegan – that’s the Dark Chocolate (70% cocoa), Dark Chocolate with Turmeric & Black Pepper, Dark Chocolate with Brazilian Mandarin and our outrageously rich Dark Chocolate (95% cocoa). Tuck in and let us know what you think!

  • What’s with emulsifiers and why do people use them?

    If you spot the word ‘emulsifier’ on the ingredients list of a chocolate bar, you may want to steer clear. Often GMO-contaminated emulsifiers are added to make the chocolate mass smoother and easier to pour – which speeds up the manufacturing process and makes the whole malarky a lot more profitable for the makers, who only conch their chocolate for a few hours. After all, why spend time conching slowly, sensually, (and once more with feeling!) when you can count the cash? What a sad way for the cocoa beans to go!

    We refuse to use emulsifiers. We’d rather let our chocolate conch for a good day and a bit, resulting in a wonderfully natural, smooth, creamy, untainted finish. Because tradition is tradition for a reason.

  • What’s so wonderful about São Tomé cocoa?

    Lots of people would like to pretend that all cocoa is grown without the use of child labour – it is the 21st century, after all – but they’re just kidding themselves. The problem is real, and in the West of Africa, where most of the world’s cocoa is grown, it is a long-established, and sadly highly profitable business.

    So, when it came to sourcing organic cocoa beans for our chocolate bars, we turned straight to São Tomé e Príncipe; a small island off the west coast of Africa which, by dint of its remoteness, is incredibly tricky for slavers to travel to. It’s an island beset by great poverty but with a historic reputation for rejecting child slavery.

    We work with a local cooperative which is committed to educating the children of São Tomé. And because the organic beans in our bars are sourced directly from this cooperative, you can rest much easier knowing that your purchase is helping encourage others in the cooperative to convert to organic farming, earning additional, reliable income for their outstanding cocoa.

    Oh – and another reason. Sao Tome cocoa is some of the finest in the world.

  • Do you actually want me to eat my hat?

    Not really, but if you need to consume yours, please check the label first.

    Otherwise, grab something with our logo on it. A bite will always have been taken out of it – so you know it’s safe to eat. And rather delicious, too.

  • Where is your packaging printed?

    Our coffee packs are printed at a zero emissions factory that’s entirely powered by hydroelectricity. Thank goodness for water.

    The bits to our chocolate packaging are printed at three different factories, all chosen for their ethical, eco-friendly prowess. How fabulously thoughtful.

  • Who’s writing these answers?


  • Why are you so anti aluminium?

    Aluminium isn’t at all good for the environment. It produces crazy pollution and consumes masses of energy. This is why we use as little aluminium as we can in our packaging.

    In fact, our chocolate wrapper can be tossed straight onto your compost. Give it some time, and it will disappear entirely!

  • Why Are Your Products Unavailable In Selected Supermarkets?

    We’d like to think there’s a lot of choice out there, but the truth is that 90% of the world’s cocoa and coffee is traded by 5 multinational companies, and that around 90% of UK food outlets are owned by just a fistful of supermarkets. This leaves only a teeny tiny bit of space at either end of the chain for our eco-farmers and remarkable independent retailers.

    We get our ingredients from our grower-friends directly, sidestepping the big boys in the middle with a hop, skip, and a jump. Our chocolate and coffee will only ever be sold in stops that really love their goodies and who made them. End of story.

    Our food doesn’t contain a single trace of multinationals, but we’re not allowed to put that on the wrapper.

  • Who are these Traidcraft people?

    They’re our rather brilliant, pioneering founders. And they love hats almost as much as they love campaigning. Meet our makers over on their website – and then come back over to ours, please.