Catalogue

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

Guaniamo

Guaniamo

CARENERO VILLA FRANCA

CARENERO VILLA FRANCA

CARENERO YAGUAPITA

CARENERO YAGUAPITA

Irapa

Irapa

Primavera

Primavera

Mantuanus

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 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.

Cocoa butter