The Price Tag Your Chocolate Bar Hides

What Transparent Trade Reveals About Fair Trade's Limits

The first bite of 100% cacao chocolate is a small shock. No sweetness arrives to soften the landing. Instead, there's a bright, almost acidic fruitiness, followed by something earthy and persistent. The tongue searches for sugar and finds none. This is cacao stripped bare: two ingredients (organic cacao beans, organic cacao butter), zero added sugar, and a flavour profile that reveals exactly where the beans grew and who fermented them.

For anyone familiar with Sofia's specialty coffee conversation, this territory feels recognisable. Single-origin sourcing. Terroir as flavour. The question of what the farmer actually received. Yet while the city's coffee scene has spent years dissecting these ideas, chocolate remains curiously opaque. The "fair trade" label sits on packaging like a reassurance, but what does it actually mean in euros and cents?

The Gap Nobody Mentions

Raaka Chocolate, a Brooklyn-based bean-to-bar maker, publishes the exact price it pays per kilogram of cacao. In 2022, the company paid $5.00/kg for beans from Kokoa Kamili in Tanzania, $5.20/kg for Dominican Republic cacao, and $4.50/kg for Ugandan beans from Bundibugyo. These numbers appear on the inside of every wrapper.

Compare this to Fair Trade certification. According to Raaka's published data, the Fair Trade average price for dried cacao between 2019 and 2022 was $2.71/kg. The floor sits at $2.40/kg, plus a $0.25/kg premium. The gap between $2.71 and $5.00 is nearly double.

Fair Trade certification created a baseline when none existed. But the baseline has become a ceiling for many buyers. Raaka's model asks a different question: what if price were determined by quality, not by a certification floor?

Transparency as Method

This approach, which Raaka calls "transparent trade," is not a certification. There's no third-party auditor, no logo to license. Instead, the company publishes its sourcing relationships in detail. Kokoa Kamili, the Tanzanian partner, is a grower-centred organisation working with over 2,000 farmers in the Morogoro region. The Ugandan source in Bundibugyo involves 1,002 organic smallholder farmers. The Dominican Republic origin blends estate-grown cacao with neighbouring farms and operates as a bird sanctuary.

The risk is obvious: without external verification, consumers must trust the maker's claims. This requires a different kind of literacy, one where the buyer reads the wrapper, checks the numbers, and decides whether the story holds together.

Where Flavour Meets Farming

Raaka uses unroasted cacao beans, preserving the fruity, origin-specific flavours shaped by soil and climate. Roasting tends to homogenise cacao into that familiar "chocolatey" note. Skipping the roast lets the terroir speak: Tanzania delivers red fruits and earthiness; the Dominican Republic offers balance with fruity and nutty tones; Uganda brings panela, fig, and cinnamon.

In Sofia, Flow Cacao works with similar single-origin principles, roasting cacao to emphasise regional character rather than standardising flavour. The shared philosophy, that cacao's origin matters and that transparency strengthens the craft, is beginning to reshape how Sofia's conscious consumers think about chocolate.

The 100% Bar as Teacher

Raaka's 100% cacao bar, rated 4.7 out of 5 stars across 196 reviews with 93% recommending it, serves as an entry point for consumers willing to taste the difference transparency makes. Without sugar to mask quality variations, the bean's character is exposed.

Фото: Виктор Младенов

The reviews reveal this clearly. One customer, Marcos, gave two stars in July 2026, noting that a recent batch "feels flat, almost like eating wax" and lacked the floral notes of previous purchases. Another, Richard O., awarded five stars in May 2026, describing how he adds half a bar to his morning coffee. The variation is the point: quality fluctuates, and that fluctuation is traceable to farming practices and sourcing decisions.

The Question Worth Asking

Fair trade labels feel good. They signal intention. But they obscure the real question: how much did the farmer actually receive? Transparent trade invites consumers to ask that question and verify the answer.

What would it mean if all chocolate makers published their prices? The answer might reshape not just how we buy chocolate, but how we understand every "ethical" label on every shelf.

Frequently Asked Questions

Q: What is transparent trade in chocolate, and how does it differ from Fair Trade certification?

A: Transparent trade means a chocolate maker publishes the exact price paid per kilogram to farmers, without third-party certification. Raaka paid $5.00-$5.20/kg in 2022, compared to the Fair Trade average of $2.71/kg. The difference is radical openness versus a certified minimum floor.

Q: Why does unroasted cacao taste different from regular chocolate?

A: Roasting homogenises cacao into familiar "chocolatey" notes, while unroasted beans preserve fruity, origin-specific flavours shaped by soil and climate. Raaka's Tanzanian beans, for example, deliver red fruit and earthy notes that roasting would diminish.

Q: Where can I find transparent-trade or single-origin cacao products in Sofia?

A: Flow Cacao (flowcacao.com) is a Sofia-based roastery specialising in single-origin beans from Latin America and ceremonial cacao, applying similar terroir-focused sourcing principles to the local market.