There are people who talk about changing the system and then there are people like Emily Meza Wilson who actually do it.

As the CEO and Director of Supply Chain at Mindo Chocolate Makers, Emily is not just sourcing cacao, she’s living at origin, shoulder to shoulder with the farmers, building a chocolate company from the soil up. She’s spent years in Ecuador working directly with cacao growers, improving post-harvest practices, fighting exploitation, and helping shift entire communities toward regenerative agroforestry. It’s not an exaggeration to say Mindo is redefining what ethical chocolate can be.

Emily’s clarity of purpose and refusal to cut corners is rare. While much of the chocolate industry hides behind vague buzzwords like “sustainable” or “ethically sourced,” Emily and her team are the real deal, implementing third-party cadmium testing on every cacao batch, paying farmers up to triple the commodity rate, and producing award-winning chocolate that tastes as honest as it is.

Emily was participated in the Michigan SBDC Business Plan Training and Competition, a program designed and directed by Millie Chu, with coaching provided by T.Rose Malone, for the Greater Washtenaw Region under the leadership of Regional Director Ron Stevens, and made possible through the SPARK East Small Business Support Program, led by Director Kristine Nash-Wong.

Emily completed eight weeks of bootcamp-style training alongside other incredible founders and engaged in one-on-one coaching sessions to sharpen her strategy. After training, she entered the competition phase. Based on the combined scoring from all three judges, her business plan earned the highest overall score, securing first place and a $3,000 award (reimbursement grant) as a result.

Emily shared: “Thank you for this incredible recognition! It truly means so much to me…I also want to express my appreciation to business coach T.Rose —our sessions were especially impactful and she really took the time to read through my business plan carefully and challenge important aspects. The guidance, clarity and perspective I gained through those conversations have transformed the way I communicate about the business I run. I deeply appreciate everything the program has provided—both the resources and the sense of community. It’s been such a rewarding experience, and I’m excited to carry what I’ve learned forward into the future. Thank you again for believing in me and my vision!”

What is most impressive is how Mindo blends impact with craft. Its bean-to-bar chocolate isn’t just a product — it’s a story, an experience, a movement. Whether you’re tasting the 100% bar that won top scores across the Americas or joining a farm tour in Ecuador, every piece of the Mindo experience is designed with transparency, education and joy in mind.

Emily’s vision is bold but grounded: to grow Mindo into a gold standard of ethical, experiential chocolate from the forests of Ecuador to the shelves of Michigan and beyond.

It’s not just about making better chocolate. It’s about building a better supply chain, restoring ecosystems and honoring the people who make it all possible. Emily is crafting a future where every bite creates connection, purpose and lasting change.