All
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 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 Liquor
Usually, large factories use cocoa beans of various fermentations to produce cocoa products, which are strongly roasted to increase oil extraction. We use only well-fermented cocoa beans and gentle roasting. As a result, our cocoa liquor does not have bitterness and astringency. The particle size in standard cocoa liquor is usually 70 – 150 microns. Our cocoa liquor has a fineness comparable to chocolate – 30 microns.
Cocoa Liquor
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.
