It took three years for historian Julio Fernandez Amón and journalist George Soriano to take the plunge and leave their day jobs in Costa Rica to follow a dream of making chocolate. The decision would come just in time for the great recession of 2008.
Despite the odds, and ignoring the advice of friends and family, the two forged ahead with optimism and perhaps just the right amount of naiveté. And so Sibu Chocolate (known as Sibo Chocolate in the U.S.) was born. The mantra: the chocolate had to be made with organic ingredients, it had to be made start-to-finish in Costa Rica, but most importantly, it had to be good enough to stand up to best chocolates in the world.