Returned home from a trip to Panama, with a suitcase full of cacao beans, the founder of Mellōw, Jacob, started in his kitchen with 1kg of cacaobeans and a coffee roaster. The first experiments were done in the wooden attic of his own apartment and now later, in their production in Copenhagen, working intensly on creating the best possible bean-to-bar chocolate production.  Mellōw develop their processes from a scientific view with the intention of maintaining the high amount of antioxidants, minerals and vitamins in the hand-picked cacao beans. Their processes, products and goals stem from a sustainable mindset of working with ethical cacao farmers, organic ingredients and plastic-free packaging.