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COCOA BEANS CLASSIFICATION
MICROLOT - click for class description
SPECIALITY - click for class description
PREMIUM - click for class description
SELECTED - click for class description
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.
MICROLOT - click for class description
SPECIALITY - click for class description
PREMIUM - click for class description
SELECTED - click for class description
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.
VENEZUELA AMAZONAS FLORES DE LA SELVA
VENEZUELA AMAZONAS JUNGLE
VENEZUELA AMAZONAS LAJAPELA
VENEZUELA AMAZONAS GUARA
VENEZUELA Amazonas Guaniamo
VENEZUELA Barlovento Villa Franca
VENEZUELA Barlovento Yaguapita
VENEZUELA PARIA IRAPA
VENEZUELA PUERTO CABELLO PATANEMO PRIMAVERA
VENEZUELA PUERTO CABELLO Guayguasa Mantuanus
VENEZUELA PUERTO CABELLO Patanemo
VENEZUELA SUR DEL LAGO MERIDA F-2
VENEZUELA SUR DEL LAGO TUCANI
VENEZUELA SUR DEL LAGO CARACCIOLO
VENEZUELA CARABOBO LAS TRINCHERAS
VENEZUELA OCUMARE COSTA DE ORO
PAPUA NEW GUINEA
PERU UCAYALI RIVER
NICARAGUA Chuno Classico
NICARAGUA O’PAYO
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.
