The beans for this bar come from Maya Mountain Cacao, Ltd., a social enterprise that buys freshly harvested, unfermented cacao from indigenous Mayan smallholder farmers in southern Belize, then gathers the beans at a centralized fermentary in Punta Gorda. By fermenting and drying all the beans in one place, Maya Mountain Cacao carefully controls quality and flavor consistency in their cocoa, allowing them to fetch a high price. This in turn empowers Maya Mountain Cacao to pay farmers extremely well for their beans.

Trevor was the Origin Lead for Dandelion's Tokyo factory’s Maya Mountain bars crafted from both the 2015 and 2016 harvests, as well as for the 2018, 2021, and 2022 harvest bars produced in San Francisco. For this 2023 harvest, he roasts the beans at a higher temperature to bring out punchy berry notes.