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Kyya is passionate about chocolate in every forKYYA Chocolatem. It’s why we work to build relationships with local farmers around the globe and pay above fair trade prices for cacao.  It’s why we have invested in agricultural expertise, helping farmers experience better yields and higher quality cacao.

Back in 2012, we were on the board of directors of a small non-profit working on a project in Uganda over Christmas holidays.  We decided to make the trip and see the situation first hand.  We saw that immense need and the projects never made a dent.  Overwhelmed at the need, we had to do something more. During the trip home, after looking at the natural resources of Uganda, we decided on chocolate.

So on the 31 hour plane ride home we created what is now, Kyya Chocolate, the first Bean to Bar Chocolate Company in Arkansas.   We spent our first few months experimenting, making around 50 batches which initially was some really bad chocolate.   Once we found our groove, we sold our first 20 bars to a local coffee shop and Kyya was launched.

Where possible, we work directly with our farmers.  Kyya is much more than a chocolate company, we have a heart and soul for the people we are working with around the world.

There are new chocolate companies popping up all the time, but how many make their chocolate from hand-picked cocoa beans, and seek chocolate from the 85 countries that grow cacao to create distinctive chocolates that cannot be replicated.  Our vision is 40 single origin chocolates.  We have sourced 24 so far, some great, some not making the grade.  This is what sets Kyya Chocolate apart. The awards we are winning are confirmation the approach works.

We create single origin chocolates from Nicaragua, Uganda, Madagascar, Dominican Republic, Costa Rica, Ecuador, Colombia, Guatemala, Trinidad, Tanzania and recently added our new Brazil origin.   Not to mention collaborations with 25 partners, with diverse groups, like the Arkansas State Parks, Sassafras Winery, Core Brewery, Red Light Roastery,  Mylo Coffee, Kennedy Coffee, Fossil Cove and The Red Cat and more.

It’s why we obsess over each step in the process.  From designing our own patented cacao roaster, cracking and winnowing equipment, utilizing melangers (aka chocolate machines) in a old school 72 hour process, to creating our own chocolate molds, hand-molding and packaging each bar. 

We make small batches of chocolate to maximize the flavor inherent in the single source cacao beans.  No artificial flavors or additives here.  We know our supply chain, because we built it.

Feel free to send us a note at or check out our Facebook or Instagram pages to learn more at @KyyaChocolate.