Five Years, Countless Bites: Celebrating Bibamba’s 5-Year Anniversary
Five years ago, Patrick and Mara Tcheunou set up a simple market booth with one flavor of chocolate and a big dream. Today, Bibamba has grown into ...
Our Passion
Slave-Free Chocolate This Juneteenth: How We’re Changing the Story of Chocolate
Each year on June 19, Juneteenth marks the end of slavery in the United States—a moment to celebrate freedom, reflect on history, and recommit to j...
2022 Good Food Awards Finalist
Bibamba is thrilled to be selected as a 2022 Good Food Awards Finalist! Our flagship flavor, Jungle Crunch, and coffee-lover favorite Best of Both ...
Celebrating Key Milestones
Even the largest, most well-established companies have struggled with sales and operations challenges brought on by the pandemic. For a small Denv...
The Different Types of Cacao Beans — and Why Bibamba Uses Trinitario
Learn the difference between Criollo, Forastero, and Trinitario cacao beans—and why Bibamba crafts its chocolate with Trinitario, one of the best c...
Climate Change and Chocolate: How Modern Science Can Make Cacao Farms More Sustainable
Climate change is expected to cause a significant shortage of chocolate products in the coming decades. Rising temperatures, drought, and deforesta...