From Queens to the Dominican Republic: Sisters Bring Success with Sustainable Chocolate

Janett and Erika Liriano, growing up in Queens as daughters of Dominican immigrants, were encouraged to dream big. By their late 20s, Janett had been named a Forbes 30 Under 30 Listmaker and was chief of staff at a biopharmaceutical firm, while Erika was making a name for herself in venture capital.

However, feeling unfulfilled, they decided to leave their lucrative jobs and move to the Dominican Republic to start a chocolate company. Inspired by their parents' homeland and the country's rich cacao resources, they aimed to create a vertically integrated cacao company that would benefit local farmers.

The Dominican Republic produces about 60% of the world's organic cacao, but most of its export is raw beans, with the majority of profit made in countries like Belgium, Germany, and the US. The sisters saw an opportunity to change this and create a more equitable supply chain.

After months of research and planning, they launched Inaru Chocolate, a company that contracts directly with farmers and pays them a fixed rate, ensuring fair prices and better livelihoods. The company pays farmers 3% of every product sold, resulting in 30 to 50% higher earnings than what most other buyers offer.

In 2023, they opened a 7,000-sq-ft chocolate factory outside Santo Domingo, employing 35 people and producing high-end chocolate. Their business model has attracted brands like the W Hotel and Zingerman's, with 80% of their business coming from B2B sales.

The sisters' journey hasn't been easy, facing challenges like securing funding and navigating language barriers. Despite these obstacles, they have raised $12m in investments and are committed to creating jobs and empowering local farmers in their parents' homeland.