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.
