One reason for this is they, by choice, have no distributer yet. The other reason is that Patrick, originally from Chicago, likes to be hands on. He is involved with all parts of the business, from working with growers in Peru, to hand wrapping (a former graphic designer, he designed the wrapper).
Ranger ages their beans (criollo and trinitario) and chocolate from one to three months. He does a light roast. The final product has no added cacao butter, and is conched for 24 hours. He is soon going to be using Haitian beans as well.
If you visit his Portland operation try his business partner's coffee with your favorite Ranger bar.
Ranger Chocolate in Portland has a new 100% bar. You can enjoy a cup of coffee ,and chocolates which are made on the on site. Visitors can see some of the chocolate plant through windows.