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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.
