Fino de aroma – specially selected cocoa beans, extremely aromatic and flavorful. Fermentation and drying of cocoa are carried out under our control or in our fermentation stations. In this way, we ensure disclosing the rich flavour profile that nature has laid down in cocoa.
All
Cocoa Beans

AMAZONAS FLORES DE LA SELVA

AMAZONAS FRUTAS TROPICALES

AMAZONAS JUNGLE

AMAZONAS LAJAPELA

AMAZONAS GUARA

Amazonas Guaniamo

CARENERO VILLA FRANCA

CARENERO YAGUAPITA

Irapa

Patanemo Primavera

Guayguasa Mantuanus

Patanemo

Merida F-2

Tucani

CARACCIOLO

CARABOBO TRINCHERAS

COSTA DE ORO

PAPUA NEW GUINEA

NICARAGUA O’PAYO

PERU UCAYALI RIVER

Nicaragua Chuno Classico

Nicaragua O’TUMA
Cocoa Butter
Usually, cocoa beans are being over roasted to make the extraction of cocoa butter easier. To preserve the taste and aroma characteristics, we do a delicate roasting of cocoa beans. Thus, the valuable properties of cocoa butter are preserved.

Cocoa Butter
Cocoa Liquor
In ordinary cocoa liquor, the dispersity is 70 to 150 microns. It needs to be refined in a melangeur to melt in your mouth, just like chocolate. Our cocoa liquor has a dispersion similar to chocolate, up to 30 microns. It can be immediately poured into bars and used for covering cakes, sweets, and desserts. There is no need for extra work or effort.
