Cocoa Beans

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.

AMAZONAS FLORES DE LA SELVA

AMAZONAS FLORES DE LA SELVA

AMAZONAS FRUTAS TROPICALES

AMAZONAS FRUTAS TROPICALES

AMAZONAS JUNGLE

AMAZONAS JUNGLE

AMAZONAS LAJAPELA

AMAZONAS LAJAPELA

AMAZONAS GUARA

AMAZONAS GUARA

Amazonas Guaniamo

Amazonas Guaniamo

CARENERO VILLA FRANCA

CARENERO VILLA FRANCA

CARENERO YAGUAPITA

CARENERO YAGUAPITA

Irapa

Irapa

Patanemo Primavera

Patanemo Primavera

Guayguasa Mantuanus

Guayguasa Mantuanus

Patanemo

Patanemo

Merida F-2

Merida F-2

Tucani

Tucani

CARACCIOLO

CARACCIOLO

CARABOBO TRINCHERAS

CARABOBO TRINCHERAS

COSTA DE ORO

COSTA DE ORO

PAPUA NEW GUINEA

PAPUA NEW GUINEA

NICARAGUA O’PAYO

NICARAGUA O’PAYO

PERU UCAYALI RIVER

PERU UCAYALI RIVER

Nicaragua Chuno Classico

Nicaragua Chuno Classico

Nicaragua O’TUMA

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 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.